Vegetarian taco bake
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Here, the flavours of tacos transform into a super tasty family-size bake, pumped up with lots of veggies. We’ve used corn tortillas for a toasted corn flavour, but you can replace them with regular flour tortillas, or use whole grain tortillas for an extra fibre boost.
Ingredients
Zucchini
2 medium, chopped
Green shallot(s)
4 individual, sliced, plus extra to serve
Frozen corn
160 g, thawed
Canned black beans, rinsed, drained
1 400g can
Roasted capsicum, not in oil
½ cup(s), red variety, chopped, drained, (75g)
Ground cumin
1 tsp
Corn tortilla
9 regular, (9 x 45g)
Tomato-based salsa
1½ cup(s), (330g)
Colby cheese
1 cup(s), grated, grated, (120g)
Jalapenos
1 individual, thinly sliced
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray an 18 x 28cm baking dish with oil.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook zucchini and shallots, stirring, for 4-5 minutes, until zucchini starts to soften. Add corn, black beans, capsicum and cumin and cook, stirring, for a further 2 minutes. Remove from heat.
3
Arrange 3 tortillas in prepared dish, tearing if needed to cover the base evenly. Spread with half the vegetable mixture and spoon over ½ cup (110g) salsa. Repeat layer with 3 more tortillas, remaining vegetable mixture and another ½ cup (110g) salsa. Top with remaining 3 tortillas and spread with remaining salsa. Sprinkle cheese over top. Bake for 20 minutes or until cheese is melted and lightly browned. Serve sprinkled with jalapeño and extra shallots.
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