For the food-writing class I’m taking at the Muse, we have an assignment to take a badly written recipe and rewrite it in proper format with good directions. Patrick gave us several to choose from and we practiced in class.
This selection sounds like it would make a good casserole for a potluck, and since this is the season … enjoy.
From our 2008 garden: ingredients that could be used in this dish
Black Bean Tortilla Casserole
A meatless meal with lots of zip. Good for vegetarians and those on a budget.
2 tablespoons olive oil
2 medium onions, chopped
2 green bell peppers, chopped
4 ounces jalapenos, minced
4 cloves garlic, minced
1 teaspoon ground cumin
1 14.5-ounce can diced tomatoes, undrained (or, if in season, 2 large tomatoes, chopped)
3/4 cup salsa
2 15-ounce cans black kidney beans
12 6-inch corn tortillas
2 cups Monterey Jack cheese, shredded (divided use)
2 medium tomatoes, sliced
2 cups lettuce, shredded
3 green onions, sliced
1/8 cup black olives, sliced
1/2 cup sour cream, optional
Heat oven to 350 degrees. In a large skillet, heat olive oil over medium-high heat. Add onions, peppers, jalapenos, garlic and cumin. Saute for five minutes. Stir in undrained tomatoes and salsa. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes. Stir in beans.
Spread 1/3 of the bean mixture over the bottom of a 13”x9”x2” baking dish. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, the remaining tortillas, and the rest of the bean mixture. Cover with foil and bake for 30-35 minutes until heated through.
Sprinkle with remaining cheese and let stand 10 minutes. Top with tomato slices, lettuce, green onion and olives. Cut into squares and serve with sour cream.