Thursday, May 19, 2011


Jessica S.

16 oz salsa (mild or med.)
12 (6 inch) corn tortillas torn or 4- large flour tortillas whole
1 cup shredded cheese (Colby, Monterrey jack, or cheddar)
1/2 cup sliced black olives
2 cups sliced zucchini
1 can black beans rinsed and drained
top with shredded lettuce, chopped tomatoes,and sour cream

Spread 3/4 cup of salsa mixed with 2TBS water in bottom of a large skillet. Add 1/2 layer of tortillas, 1/2 remaining salsa, and 1/2 of cheese. Top with olives, zucchini and beans. Top with remaining tortillas, salsa and cheese. Cover pan and cook over med-low heat for 15 minutes or until tortillas are soft and cheese is melted. Cut into 6 wedges. Serve with toppings. Serves about 4

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