Tuesday, February 15, 2011

Jack and the Bean Stack

This is a recipe from my Crazy Plates cookbook by the Podleski sisters.

The original recipe calls for flour tortillas, but I'm using corn tortillas from a local Mennonite joint. I would have used diced avocado on top (because we love avocado) but there weren't any ripe ones in the store today.


3 tomatoes, seeded and diced
1/2 cup whole-kernel corn
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup unpeeled, diced zucchini
1/3 cup grated carrots
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 1/2 tsp ground cumin
3/4 tsp chili powder
1 cup canned black beans, drained and rinsed
1/4 cup chopped, fresh cilantro
1 tblsp lime juice
6 small corn tortillas
1 cup shredded Farmer's Marble cheese
1/4 cup chopped green onions
1/3 cup sour cream
1/2 cup chopped lettuce
Sliced black olives
Chopped fresh cilantro for garnish

Preheat oven to 400 degrees. In a nonstick saucepan, saute most of the tomatoes, onions, jalepenos, carrots, zucchini, bell pepper, corn, garlic, chili powder and cumin for about 5 minutes. Add drained and rinsed black beans and cook an additional 2 minutes.

Place 2 tortillas on a cookie sheet. Spoon veggie/bean mixture onto both tortillas, top with cheese. Pop on a second tortilla, spoon more veggie/bean mixture, top with cheese, and finish with a final tortilla and a little more cheese.

Pop in oven for 15 minutes. Until cheese is melted and edges have a little colour.

Serve with black olive slices (if you like), some chopped tomato, fresh chopped cilantro, sliced green onion, and lettuce. Serve with sour cream.

It was a little difficult to cut with the corn tortillas (the flour would have been easier), but this would make an incredible veggie taco deal. That's how we'll eat it next time.

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