Kristel Bannister's

CHILAQUILES

Prep: 15 min Cook: 15 min
Cost per Serving (without toppings): $1.04 

 2 tablespoons water
 1 jar (16 ounces) salsa, preferably mild or medium
 Twelve 6-inch corn tortillas, torn in quarters
 1 cup shredded Monterey Jack, Cheddar or Colby cheese 
(4 ounces)
 1/2 cup sliced black (ripe) olives
 2 cups diced zucchini
 1 can (about 16 ounces) black beans, rinsed and drained
 Toppings: shredded lettuce, chopped tomatoes and sour 
cream 

1. Stir water into 3/4 cup salsa. Spread over bottom 
of a large skillet. Add layers of half
the torn tortillas, half the remaining salsa and half 
the cheese, then all the olives,
zucchini and black beans. Top with layers of remaining 
tortillas, salsa and cheese.
2. Cover skillet (with a cookie sheet if you don't have 
a lid) and cook over medium-low
heat 15 minutes or until tortillas are soft and cheese 
melts.
3. Cut in wedges. Serve with toppings.

* Serves 6. Per serving (without toppings): 267 cal, 
11 g pro, 37 g car, 9 g fat, 20 mg chol,
1,184 mg sod. Exchanges: 2 starch/bread, 1 1/4 vegetable, 
2 fat