I don't know if it is circadian rhythms or what, but I have had a desire for legumes lately. I have added chickpeas to salads, ladled lentils over spicy sausage and practically lusted after frijoles negro!
Despite the nay-saying of many a culinary expert, I use canned beans...a lot. When I am really organized or feeling exceptionally frugal, I'll soak dried beans and peas for recipes that I know will go low and slow.
But when I have a hankering for one of my favorite carb-o-proteins, I'll crank and dump a can or two and after a good rinsing, pull together something that screams comfort.
In recent weeks, I whipped up a Tuscan Baked bean dish, an awesome black bean soup, spicy red beans and rice, and developed a pickled green bean and chick pea snacky-relish deal...great out on the deck with a cold beer on a hot afternoon.
But my new favorite bean dish is so easy...crank and dump...that I feel guilty calling it cooking! Okay, there is some sauteing involved and the dish is finished off in the oven, but really it is soooo easy and beyond good. It is a perfect addition to a Meatless Monday repertoire too! This dish is so hearty that the first time I made it, my husband asked me what was the meat in the dish!
Here we go...
Easy Cheesy Black Bean Tortilla Bake serves 4
Ingredients
2 19 ounce cans black beans rinsed (I use Pastene or Goya beans)
1 cup diced fire roasted tomatoes
2/3 cup salsa verde (I use and LOVE Trader Joe's Salsa Verde)
1 medium onion, cut into small dice
2 ribs of celery, cut into small dice
1 jalapeno pepper, minced
2 cloves garlic, minced
Olive oil
1 tsp ground cumin
1 tsp celery salt
1 tsp kosher salt
1 tbsp chili powder
1/2 tsp freshly ground black pepper
1 bay leaf
1/4 cup fresh cilantro or parsley, for garnish
6 ounces vegetable stock or beer (I use Sam Adams Lager...half a bottle for the beans and half for me!)
2 1/2 cups shredded Manchego or other sharp white cheese (Monterrey Jack, Cheddar)
8 small fresh corn tortillas (I use La Tortilla Factory Hand-made White Corn and Wheat Tortillas; available at Donelan's Market)
Sour Cream, for garnish
Method
Preheat oven to 375*F.
Lightly oil a 2 quart rectangular baking dish.
In a large high sided saute pan, heat 2 tbsp olive oil over medium heat.
Add onion, jalapeno pepper and celery and saute until soft, about 5 minutes.
Reduce heat to medium low and add the spices, garlic and bay leaf.
Cook for 3-5 minutes, until the flavors of the spices "bloom", be careful to not over-brown the garlic.
Add the beans, tomatoes, salsa verde, and stock/beer simmering over low heat for 30 minutes.
Remove 1 cup of beans in a heat safe container and set aside.
Using an immersion hand blender, blend the bean mixture until smooth, or puree the bean mixture, 1/3 of a batch at a time in a standard blender and return to the saute pan.
Place 2/3 cup of the smooth bean mixture in the baking dish and coat the bottom.
Take the tortillas and one at a time immerse them in the bean mixture, coating them thickly.
Place each tortilla in the baking dish and sprinkle 1/4 cup shredded cheese on one half of the tortilla.
Fold the other half of the tortilla up over the cheese, creating a half circle.
Continuing this procedure,slightly overlapping the tortillas in two rows of four in the baking dish.
Lightly spread the remaining pureed mixture over the tortillas.
Top with the remaining reserved beans and cheese.
Bake in the over for 20 minutes or until the cheese is bubbly.
Garnish with fresh cilantro or parsley, a dollop of low fat sour cream and or remaining salsa verde.
Bon Appetit!
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