Recipe by A.B. Hall
This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!
Top Review by Chef Jean
I loved the flavors of this. The cilantro and sauteed veggies really made this dish. I would aslo recommned serving with corn chips, I think it need that crunch. I added some chicken to mine, I just diced it really small and added it to the veggies while they were cooking. Great idea, thanks for posting! Made for PAC fall 08.
- 1 large bell pepper, diced
- 1 large onion, diced
- 2 medium tomatoes, diced
- 2 cups salsa
- 1⁄2 bunch fresh cilantro, chopped finely (more or less to taste)
- 1 bunch fresh chives, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 4 1⁄2 ounces black olives, sliced
- 10 corn tortillas
- 1 (15 1/4 ounce) can corn, drained
- 3 (16 ounce) cans refried beans
- 1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)
- 1 (15 ounce) can enchilada sauce (optional)
- 1 teaspoon chili powder (optional)
- 1⁄2 jalapeno pepper (finely chopped) (optional)
Directions See How It's Made
- Preheat oven to 375°F.
- In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
- Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
- Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
- Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
- Cover the refried beans with half of the pepper-onion-tomato mixture.
- Sprinkle entire dish lightly with 1/2 tsp cumin.
- Cover with half the can of corn.
- Cover with half the can of beans.
- Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
- Cover with a final layer of tortillas.
- Sprinkle with black olives.
- Top with the remaining 1 cup salsa.
- Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.