I like to buy the Trader Joe's Truly Handmade tortillas for this recipe. I have tried making my own but with mixed results. I always have canned organic black beans on hand. However, I prefer buying the organic dried black beans and then cooking them myself. I freeze the extra in approximately 1 cup increments.
I make two versions of this recipe each time I make it. In one I use real cheese and in the second I use Daiya dairy-free cheese.
Ingredients
6-8 tortillas
1 TBS olive oil
1/4 cup frozen onion
2 garlic cloves, minced
1/2 tsp ground cumin
4 cans organic black beans, drained and rinsed
1-1/2 cup of chicken broth (preferably homemade)
1 package of organic frozen corn
shredded cheese OR Daiya cheddar style shreds (about 2 cups total)
Preheat oven to 400 degrees.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and heat until translucent. Add garlic and saute an additional 30 seconds. Add in beans, chicken broth, and cumin. Bring to a boil then reduce the heat and simmer for 10-20 minutes, until most of broth has been adsorbed. Stir in the corn and remove from heat.
Spray a deep casserole baking dish (I use two round, white casserole dishes) with cooking spray. Place tortillas to cover the bottom. Layer with 1/4 of the bean mixture and top with cheese. Cover with an additional tortilla. Repeat layering until the bean mixture is gone. The top layer will be just beans topped with cheese.
Bake 20 minutes, cheese on top will be melted.
Notes-
1. Recipe is naturally soy free (always double check the tortillas!).
2. Use all Daiya cheese to make recipe dairy free.
3. I make two casserole dishes each time. One with real cheese and one with Daiya cheese.
4. Recipe reheats well the next day for lunch.
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