I’ve been struggling in the dinner department.
I’ve never considered my kids to be ‘picky eaters’, but man, they have been throwing me some curve balls lately.
I made this BRAND NEW recipe last night.
I popped Mexican Tortilla Bake in the oven, hoping
my kids would say it was one of the best meals they ever ate and that they couldn’t wait for me to make it again.
My children rated the dish.
My daughter gave it a 9 out of 10.
My son gave it a 100 out of 10 and said I was the cutest thing ever.
Haha! I’ll take it!
I hope this recipe is as big of a hit in your home, as it was in mine.
What you will need:
Cooking Spray
Extra Virgin Olive Oil
Salt and Pepper
Cumin
Chili Powder
1 Sweet Onion
1 Can of Fire Roasted Tomatoes with GarlicÂ
1/3 Cup of Tomato Paste
2 Cans of Black Beans (drained and rinsed)
2 Cups of Frozen Corn
3 Cups of Fresh, Dark Greens (coarsely chopped)
(I used Spinach, Kale and Chard)
8 oz of Shredded Cheese (Mexican Blend)
1 Package of Small Corn Tortillas
( I used 12 for this recipe)
What to do:
Preheat oven to 400 degrees.
Heat a pan coated in EVOO over medium heat.
Dice 1 Sweet Onion and add it to the pan.
Season it with S & P, Cumin and Chili Powder.
Cook onion until it is translucent.
Add 1 Can of Fire Roasted Tomatoes and Tomato Paste.
Cook until all of the flavors combine.
Add Black Beans and Corn.
Continue cooking over medium heat for about 5 more minutes.
Add Dark Greens.
Cook until the greens wilt and incorporate nicely into the mixture.
Season with more S & P.
Spray a glass baking dish with cooking spray.
Place 4 tortillas in the bottom of the pan and top with a 1/3 of the mixture.
Sprinkle with shredded mexican cheese blend.
Continue the process until you create two more layers, (3 total layers) finishing with the cheese.
Pop into a 400 degree oven for about 20 minutes until the Mexican Tortilla Bake is warmed through and the cheese is melted.
If you would like, you can top it off with salsa, sour cream and guacamole.
I served the Mexican Tortilla Bake with a side of mexican rice.
Enjoy!
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