Ingredients :
- 66 chips Low-sodium tortilla chips (about 12 oz)
- 2 tsp Canola oil
- ¼ cup Fresh green bell pepper, seeded, diced
- 1 cup Canned low-sodium corn, drained, rinsed
- 1 cup Fresh onions, peeled, diced
- 2 cups Fresh butternut squash, peeled, seeded, cubed ½”
- ½ tsp Ground oregano
- ½ tsp Ground cumin
- ½ tsp Granulated garlic
- ½ tsp Chili powder
- ½ tsp Paprika
- ½ tsp Salt
- 2 ½ cups Canned low-sodium black beans, drained, rinsed
- 1 ¼ cups Low-sodium meatless spaghetti sauce
- 1 cup Low-sodium salsa, mild
Instructions :
1. Preheat oven to 350 °F.
2. Divide chips evenly into three bowls (about 22 chips per bowl). Crumble one bowl of chips and reserve
remaining two bowls of whole chips for use during the layering process.
3. In a medium mixing bowl, combine canola oil, green pepper, corn, and ½ cup of onions, reserving other half of onions for step 6. Toss to evenly coat with oil. Transfer vegetables to a large baking sheet. Roast uncovered at 350 °F for 15 minutes or until vegetables are slightly brown around the edges.
4. Steam squash in a steam basket over high heat for 15 minutes or until soft. Place squash in a large mixing bowl and mash until smooth.
5. Add roasted vegetables to squash. Mix well. Add ¼ teaspoon oregano and ¼ teaspoon cumin, reserving
remaining spices for step 6. Mix well and set aside.
6. In a medium skillet coated with nonstick cooking spray, cook remaining onions, cumin, and oregano with garlic, chili powder, paprika, and salt over medium heat for 5 minutes or until the onions become translucent and soft.
7. Purée cooked onions and black beans in a food processor or blender until smooth. If needed, add 1-2
tablespoons of water to make the purée smoother.
8. To make the sauce, combine spaghetti sauce and salsa in a bowl and set aside.
9.Layer ingredients in an 8" x 8" nonstick baking pan sprayed with non-stick spray.
a. 1 cup sauce
b. Bowl of whole chips (about 22 whole chips)
c. 1 ¼ cups bean mixture (a rubber spatula dipped in water helps to spread the mixture evenly)
d. 1 V cups squash/vegetable mixture
e. Bowl of whole chips (about 22 whole chips)
f. 1 ¼ cups bean mixture
g. 1 V cups squash/vegetable mixture
h. 1 ¼ cups sauce
i. Bowl of crumbled chips
10. Cover with aluminum foil and bake at 350 °F for 30 minutes until thoroughly heated.
11. Remove from oven. Uncover and allow to rest for 15 minutes before serving.
12. Cut into six even portions. Serve hot.
Cook's notes :
One piece provides:
- Legume as Meat Alternate: 1 oz equivalent meat alternate, W cup red/orange vegetable, ¼ cup starchy vegetable, V cup other vegetable, and ¾ oz equivalent grains.
- Legume as Vegetable: ¼ cup legume vegetable, W cup red/orange vegetable, ¼ cup starchy vegetable, V cup other vegetable, and ¾ oz equivalent grains.
- Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
