Monday, September 24, 2012

Telluride Black Bean Tortilla Bake

While scanning the cookbooks at the library looking for one to check out (because I certainly didn't need to BUY any more) I came across Don't Panic - More Dinner's In The Freezer:

There were quite a few recipes that intrigued me, but once I saw the Telluride Black Bean Tortilla Bake, I knew I had to try it that week. However, the name didn't sound too appetizing to the "Pickles".
The Boy: What's for dinner?
Me: Telluride Black Bean Tortilla Bake.
The Boy: (screwed up disgusted looking face)
Me: (showing him the contents of the pan which looked very similar to chili at this point) Is there anything in here that looks unappetizing to you?
The Boy: Oooohhh! That looks GOOD!
The sauce is a mixture of ground beef, onion, chopped up mexican stewed tomatoes, enchilada sauce, black beans, chili powder, black pepper and cumin.

Half the sauce is layered in the bottom.  Then tortillas filled with cream cheese and green chilies are placed on top of the sauce.  The rest of the sauce is poured over everything. Cover with cheese and bake.

The "Pickles" ate every bite.

Since then, we have had this dish a LOT.  I make two batches at once and freeze one for later. I even made it in the crock pot when the house was too hot to turn on the oven. We have since changed it up some and layer the tortillas on top of everything  instead of in the middle.

Pour your sauce in the pan, layer tortillas on top, sprinkle with cheese and bake until the cheese is melted and the tortilla edges are crisp.

Then we serve up a whole tortilla with a mound of the black bean sauce, lettuce, tomato, sour cream, guacamole and tortilla chips.

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