Today is Meatless Monday and the entree is a variation on Lasagna, made with flour tortillas instead of pasta and layered with the flavours of the Southwest. This is one tasty, filling dish and you are going to want to make it!
A couple of weeks ago, I was late thinking about dinner and threw this dish together in a dash. It was really good; Mr. Saucy and I both loved it. The problem? Well, I hadn’t taken the time to photograph it. This little dilemma led to a happy occasion, since that meant I’d have to make it again. And so I did…and we loved it again.
Writing about food is a tricky business, since there are so many experiments in the kitchen, there are bound to be recipes that just do not turn out. Those are usually the ones you have spent countless amount of time cooking, choosing just the right plating, setting up the tripod and camera, taking the photos, and then eating it cold. And then it is not worth publishing. Believe me, I have a lot of things I’ve shot for the site that haven’t made the cut.
This was definitely not one of those. Black beans, corn, tomatoes, chilies, and onions all seasoned with a little bit of cumin, chili powder and garlic, layered between flour tortillas and cheese, then baked until it’s bubbly, it was beyond good. I garnished it with guacamole, sour cream, green onions, fresh chopped cilantro and salsa. Mr. Saucy never even missed the meat.
You can certainly make this for a crowd, just increase the filling and cheese amounts and use burrito-sized flour tortillas instead of small tortillas.
So, if you’re looking for a change of pace and a super quick meal to throw together, give this recipe a try. You won’t regret it.
- 2 tablespoons butter
- ½ medium onion, diced
- 1 15-ounce can black beans (I use Bush's), rinsed and drained
- 1 10-ounce can tomatoes with green chilies (like Rotel brand)
- 1½ cups corn (if frozen, no need to thaw; if canned, drain)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 2 ounces cheddar cheese (about ½ cup)
- 2 ounces mozzarella cheese (about ½ cup)
- 4 small flour tortillas
- Optional garnishes: Sour cream, guacamole, salsa, green onions, cilantro
- In a small skillet, over medium heat, melt the butter.
- Add the onion and saute for about 4 minutes.
- Add the black beans, tomatoes with chilies, corn, cumin, chili powder, garlic powder and simmer for about 5 minutes, until the liquid from the tomatoes is almost absorbed.
- Grate and mix the two cheeses together.
- Using a square casserole dish, spray with cooking spray or grease.
- Ladle a bit of the bean mixture in the bottom (about ⅕ of the mixture).
- Add a flour tortilla.
- Add another portion of the bean mixture and top with ¼ of the cheese mixture.
- Continue this layering until the last tortilla, finishing with bean and cheese on top.
- Preheat oven to 350 degrees F.
- Place the casserole in the oven and bake for about 30 minutes, or until it is bubbly.
- Cut in wedges, garnish as desired, and serve hot.