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A simple dish & favourite amongst kids. Conventionally cooked on the cooker & in a cast iron dish, but you can bake it like lasagne as well, like in this adaptation from the American mid-Atlantic.
Ingredients
Olive oil
Corn tortillas
1 1/2 onions
2 cloves garlic
2 tins chopped tomatoes
1 tin beans
Jalapenos (optional)
Vegan yogurt and cheese (optional)
Chilli powder
Cumin
Oregano
Guajillos or similar diced dried chilli
Procedure
Saute until a little crispy & golden, 5–10 mins:
2 Tblsp. Olive oil.
8–10 corn tortillas, cut into strips
1/2 onion, chopped
1 Tblsp. chilli powder
1/2 tsp oregano
Make the sauce. Saute until soft & golden:
1 onion, chopped
2 cloves garlic, minced
Add and simmer ~ 10 minutes:
1–2 Tblsp. pureed not-too-spicy chilli (e.g. guajillos) or paprika
2X 400g chopped tomatoes
400g black beans or kidney beans, drained & rinsed
1 tsp cumin, 1 tsp oregano
4–5 Tblsp chopped jalapenos , optional
Layer in a 9”X13” dish: Sauce, tortillas, sauce, tortillas, sauce, saving a few tortillas to sprinkle on top. If you like it creamier, spread a few spoonfuls of vegan yoghurt with 2 of the layers of sauce. Finish off with cheezly if desired. Bake for 35 minutes at 180 C.
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