Serves approximately 4-6
• 2 24 oz jars of spaghetti sauce (I use tomato & basil) and/or salsa.
• 1 package of whole wheat tortillas (or any other type/flavor tortillas)
• 2 cans of black beans
• 1 small can of corn
• 1 package of cream cheese (I use low fat)
• 1 package of shredded Mexican cheese (or another cheese you like)
• black olives for top (optional)
Directions
- Heat oven to 350 ºF.
- Cover the bottom of a 9 x 11 pan with spaghetti sauce and/or salsa.
- Drain the black beans and corn.
- Place the tortillas flat on your workspace. Usually about 7 tortillas will fit in a 9 x 11 pan. Spoon equal amounts of the beans and the corn down the center of each tortilla.
- Cut the cream cheese into slices and place on top of the beans and corn.
- Roll each tortilla tightly; place the seam side down and put the tortillas side-by-side in the pan.
- If you have extra beans and corn, put them on top of the tortillas.
- Cover tortillas with another layer of spaghetti sauce and/or salsa.
- For the final layer, sprinkle cheese on top. Add sliced olives (optional).
- Bake for approximately 20-35 minutes or until hot and bubbly.
Source: Adapted from Vegetarian Pleasures by Jeanne Lemlin. Submitted by Rebecca Young-Marquardt
Mount Vernon Unitarian Church 