Spicy Mexican Torte
I have a healthier version from a long ago Family Circle recipe. It's meatless, which is great for going vegetarian. I've been making it for years, and my picky daughter liked it too. Preheat your oven to 374 and heat a bit of olive oil in a cast iron skillet. Chop an onion, add it to the skillet & saute for 5 min or so, add 3/4 C. frozen corn kernels and saute another 5 min. until lightly browned. Then add 1 tsp of dried oregano, 1/4 tsp of ground cumin and a crushed or chopped garlic clove and saute for a minute. Add 2 Tbsn flour and cook 1 min., stirring. Add 1 15 oz can of chopped tomatoes, undrained, 1 can of black beans, drained, & 1 small can of chopped green chilis. Cook 2 min. or until thick. Remove all and place in a bowl. Then cut 6 6" corn tortillas (you can use more if you need them).
Spread about half a cup of the bean mixture over the bottom of the skillet, half of the tortillas overlapping if necessary, then half of remaining bean mixture over that, sprinkle w/ a few green onion, sliced and some chopped cilantro if you want. Then place the remaining tortillas and remaining bean mixture. Top w/ 1/4 c corn, 1/2 cup shredded cheddar cheese & 1/2 tsp paprika. Bake for 30 min. Let stand for 8 or so min. Serve w/sour cream, salsa or whatever you want.
Note the only fresh things you put in were the onion & the scallions. Straight from the cabinet & tastes fresh and great! Trust me! I also shred some cabbage,mango & lime juice to serve with it.
24 users found this review helpful
Jul. 11, 2011