Source:Adit’s Laboratory
Prep Time:30-60 Minutes
Servings:3

I modified this recipe from a Rachel Ray recipe on the Food Network website. She uses chicken, but I wanted to make the dish vegetarian and substituted fresh spinach… which admittedly may sounds strange, but it tasted really good. Also, I used a homemade taco sauce (recipe in Vino). If you don’t use that, I would suggest some other tomato based sauce, but NOT salsa. Salsa is much too acidic for this dish. Use a sauce that can hold up on its own.

UPDATE: Instead of just putting the corn tortillas in as is, I decided to just brown them each in a few drops of oil in a skillet first.  This helps keep the tortillas from falling apart and getting mushy while cooking.  Worked great, and it is something you can do while cooking the filling, so it doesn’t add more time to the recipe.

 


Ingredients:

1 can black beans
0.5 cup corn kernels (frozen)
1 cup Taco Sauce
1 cup spinach, cooked chopped roughly
4-6 tortillas (corn), or flour
2 cup cheddar cheese shredded
0.5 medium onion (red) chopped
2 tablespoon olive oil (extra virgin)
2 teaspoon chili powder
2 teaspoon cumin powder
salt
2 sprig scallion chopped finely, optional

Directions:

  1. Preheat the oven to 375 degrees
  2. Heat the olive oil in a skillet on medium heat. Once hot, add the onions, chili powder, and cumin powder. Depending on how spicy you want it, add more or less chili powder.
  3. Once the onions are soft, add the cooked spinach (I just steamed some fresh spinach beforehand. If doing this, use a lot because it will cook down quite a bit) and mix well. Add the taco sauce, black beans, and corn and mix well. Let this simmer for about 5 minutes.
  4. Grease a baking dish with some butter or olive oil. Make a layer of the black bean mixture, topped with a layer of tortillas. Tear the tortillas into whatever shapes necessary to fill out the whole layer. Then add a layer of cheese. Continue this procedure (mixture, tortilla, cheese) until you have used everything.
  5. Bake this in the oven (uncovered) for about 30 minutes. The cheese and tortillas on top should just start to turn golden. Remove, garnish with scallions and serve.
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