Bean-Chorizo Tortilla Stack & Sam's Salsa

Bean-Chorizo Tortilla Stack



This is a simple recipe we made and LOVED from the book Whole Grains for Busy People by Lorna Sass ~ great book!


Serves 4 (we got 6 servings out of this, it's SO big!)

1 tsp. olive oil
4 whole-grain tortillas, about 10"
1 can (15 oz) black beans, drained & rinsed
1/2 cup finely chopped dry-cured chorizo (we used vegetarian Soy-rizo)
1/2 cup pimento-stuffed olives, coarsely chopped (we used black olives)
1 1/2 cups frozen corn
1 1/2 cups shredded Monterey pepper Jack cheese
1 1/2 cups chunky salsa (Sam made homemade!)
1 tablespoon chopped fresh cilantro (more! we love cilantro!)

Preheat 400.

Brush oil on bottom & sides of a 10-inch pie plate. Set 2 tortillas in the bottom of the pie plate. Distribute 1/2 the beans, chorizo, olives and corn, and 1/2 cup of the cheese on the tortilla. Drop 1/2 cup salsa in spoonfuls on top.

Set a tortilla over the mixture and make a second layer with remaining beans, chorizo, olives and corn. Distribute 1/2 cup cheese and salsa on top.

Set the last, largest tortilla in place. Spread the remaining 1/2 cup salsa on top. Spray a piece of foil w/oil to prevent sticking, and cover the pie plate tightly.

Bake for 15 minutes. Remove foil. Sprinkle remaining 1/2 cup cheese over the salsa. Continue baking until the cheese is melted and the casserole is heated through to the center, 10 - 20 minutes longer.

Sprinkle the cilantro on top. We topped ours w/sour cream, too. Let rest for 5 minutes before cutting.

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Sam's salsa:







Roma tomatoes, garlic, onions, cilantro, sea salt, lime juice, jalapenos (he used jarred jalapenos because they have more *heat* than fresh ones).

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