Saturday, April 9, 2011

Black Bean and Corn Layered Quesadilla bake

This is something quick and easy to throw together for dinner when you don't have much time to cook.

5-6 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cups cooked black beans
1 1/2 cups water
1 1/2 cups frozen corn
4 scallions, thinly sliced, plus more for garnish
1/2-3/4 package daiya cheddar cheese.

Preheat oven to 400 degrees.   Heat oil in a large skillet over medium heat. Add onion, jalapeƱo, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and water, bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and remove from heat. Taste and adjust for seasoning.  In an 8x8 square glass bake pan, brush a the bottom of pan with a dab of oil. Place a tortilla in the bottom layer with seasoned bean and veggie mixture then sprinkle with a bit of cheese and scallions, then top with another tortilla and continue until all your mix is can make as many layers as you wish...I did 5 layers.  Bake until cheese melts, 20 to 25 minutes. sprinkle pie with scallions. To serve, slice into wedges. Top with vegan sour cream, salsa, guacamole whatever you like

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