This recipe is from the American Heart Association's One-Dish Meals Cookbook.
Black Bean and Zucchini Cobbler
Star Rating: 2 stars
Vegetable oil spray
6-inch corn tortilla
2 medium ears of corn, kernels cut off, or 1 1/2 cups frozen whole-kernel corn
2 small tomatoes, minced
1 medium red bell pepper, minced
3 medium green onions (green and white parts), diced
1 to 2 tbsp. diced canned jalapeno pepper, undrained
1 tsp. ground cumin
1 tsp. paprika
1/4 tsp. salt
2 medium zucchini, thinly sliced on the diagonal (about 1/8 inch thick)
1 tbsp. fresh lime juice
8 ounces fat-free or low-fat plain yogurt
Preheat the oven to 350 degrees.
Lightly spray a 2-quart casserole dish with vegetable oil spray. Put the tortilla in the dish.
In a medium bowl, stir together the beans, corn kernels, tomatoes, bell pepper, green onions, jalapeno, cumin, paprika, and salt. Spread the mixture over the tortilla; gently press down (This helps the tortilla absorb some of the liquid.)
Arrange the zucchini so the pieces slightly overlap to form attractive layered rows over the bean mixture. Sprinkle with the lime juice. Spoon the yogurt over the zucchini. Using the back of a spoon, carefully spread it evenly over the top.
Bake in the center of the oven for 35 minutes. Turn on the broiler. Leaving the rack in the center, broil for 3 to 4 minutes, or until the yogurt is browned.
Per serving: Calories 207, Protein 13 g, Carbohydrates 39 g, Cholesterol 1 mg, Total Fat 1.5 g, Saturated 0 g, Polyunsaturated .5 g, Monounsaturated .5 g, Fiber 8 g, Sodium 265 mg
5 Weight Watchers points/serving