Broccoli Corn Taco Bake

Servings: 6 | Serving size: 1/6th pan

Cooking time: 60 minutes

This recipe can easily be multiplied using multiple pans and makes great leftovers.

Ingredients

• 2 tsp. olive oil
• 2 large white onions (sliced)
• 1 large head broccoli (cut into small flowerets)
• 2 ears corn (or 3 cups frozen corn)
• spray oil
• 1 15-ounce can no salt added black beans (drained and rinsed)
• 4 Tbsp. pickled jalapeno peppers (cut into small dice)
• 2 bulbs roasted garlic
• 12 corn tortillas
• 1/8 tsp. salt
• 8 ounces reduced fat Monterey jack cheese (shredded)

Preheat the oven to 325°F.

Line a 12 inch oblong Pyrex dish with aluminum foil.

Place the olive oil in a large skillet pan over medium high heat.

Add the onions and cook for about 10 minutes. Stir frequently.

When the onions are soft and caramelized remove to a bowl and set aside.

Add the broccoli and corn to the skillet. Spray with oil and place in the oven.

Roast for 15 minutes. Toss occasionally.

Remove from the oven and add the garlic cloves. Toss well.

Combine the black beans, peppers and salt in a bowl and toss until blended.

Place a layer of 6 tortillas in the bottom of the Pyrex dish.

Add the black bean mixture and half of the cheese.

Top with the broccoli and corn mixture.

Cover with foil and bake for 15 minutes.

Remove the foil and top with the remaining cheese.

Bake for another 10 minutes.

Serve.