Recipe courtesy of Food Network Kitchen

Corn, Zucchini and Red Pepper Tortilla Bake

Name: Corn, Zucchini and Red Pepper Tortilla Bake
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Ingredients: 1 tablespoon oil; 1/2 onion, chopped; 1 medium zucchini, sliced; 1/2 red pepper, diced; 2 teaspoon cumin; 1 teaspoon cayenne; Salt; 1 1/2 cup frozen corn, thawed; 1 package flour tortillas; Monterey Jack cheese, grated

2 Reviews

Total: 20 min
Prep: 5 min
Cook: 15 min

Ingredients

1 tablespoon oil

1/2 onion, chopped

1 medium zucchini, sliced

1/2 red pepper, diced

2 teaspoon cumin

1 teaspoon cayenne

Salt

1 1/2 cup frozen corn, thawed

1 package flour tortillas

Monterey Jack cheese, grated

Directions

Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Corn, Zucchini and Red Pepper Tortilla Bake

2 Reviews

Ingredients

Directions

Categories:

Looking for Something Else?

Corn, Cheddar and Red Onion Tortilla

Stuffed Zucchini and Red Bell Peppers

Corn, Scallion and Red Pepper Quesadilla

Zucchini-Corn Fritters

2 Reviews