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It is a Mexican dish a new way to prepare a delicious burrito that you can share with your family or friends at any time, whether for breakfast or dinner.
2 cans canned chopped tomato without salt, (14.5 oz each) of diced tomatoes without added salt, without dripping
2 cups Mexican sauce
1 teaspoon cumin powder
1 cup corn
6 flour tortillas, cut in half
1 can canned refried beans
1 package cheese, (8 oz.) Mexican-style cheese shredded to four cheeses
1 Philadelphia® cream cheese
Preparation
PREHEATING: the oven at 400ºF
DORA: the meat with the pepper, the carrot, the onion and the garlic in a large nonstick skillet. Add the tomatoes, the sauce and the cumin; mix everything well. Cover the pan; cook, keeping a gentle boil for 5 min. Remove the pan from the fire. Incorporate the corn kernels into the mixture.
SPREAD: 2 cups of the tomato mixture on the bottom of a 13x9-inch baking dish; put on top 4 halves of tortillas with the sides cut towards the side of the source. Cover this with layers of half the beans, 2-1 / 2 cups of the remaining tomato mixture and 1/2 cup of the cheese. Repeat the layers. Put on top the tortillas, the tomato mixture and the remaining cheese; Cover the fountain with a sheet of aluminum foil, sprayed with cooking spray.
HORNEA: from 35 to 40 min. or until it is completely hot; remember to remove the foil for the last 5 min. Let the baked rest 5 min. before cutting it to serve.
PRESENTATION
A few mint leaves to decorate and Serve at the moment.
TIPS
-To cut the tortillas in half, you get straight edges, easy to accommodate against the sides of the baking dish. - HOW TO EASILY SPREAD REFRIGERATED BEANS: Put the refried beans in a bowl suitable for microwaves; cover it
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
Luis R. Schalch
29/06/2016 06:30:14
A través de iOS
prácticamente es una lasagna improvisada
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