Ohhh lala! How wonderful is this?!? I found this recipe over at Mom's Who Think and thought, I could do this! With all my allergies, this is something I could work with. My hunny loves Mexican food and normally only gets it on the rare chance we eat in town. I feel bad not having it here, but I am really really allergic to all peppers and onion. Pretty much takes care of all Mexican foods. This is why I have learned to improvise in all my cooking. And THIS dish allows for it! Follow the pictures to see how he was able to get everything he likes and I was able to eat without fear!
I had to separate the dish in half. On his side I placed the onion and jalapeno. My side had the black beans. And on top, I marked which side was which so I didn't make the horrible mistake of biting into his piece! You can find how it was laid out in Figure 2.
This dish is so easy too. It makes 4-6 servings and can be prepped early in the day so when you get home, all you have to do is to pop it into the oven!
6 Flour Tortillas
16oz Tomato Sauce
1/2 tsp Cumin
1/4 tsp Cayenne
15oz can Black Beans, drained
15oz can Whole Kernal Corn, drained
1/2 cup Chopped Spinach
2 cup Cheddar Cheese, shredded
8-10 Jalapino slices (pickled)
1/2 cup Black Olives, sliced
1/2 cup White Onion, chopped.
Sour Cream
Salsa
1) Pre-heat oven to 400. Prepare a 3 quart casserole dish with cooking spray.
2) Cut tortillas in half. Using four halves, line the bottom of the dish, cut sides to edges.
3) Spread 1/3 of the sauce and on the bottom then 1/2 of each in the following order: spinach, onion, beans, corn, jalapino, olives, and onion using only 1/3 of the cheese.
4) Top with Sour Cream and Salsa.
I had to separate the dish in half. On his side I placed the onion and jalapeno. My side had the black beans. And on top, I marked which side was which so I didn't make the horrible mistake of biting into his piece! You can find how it was laid out in Figure 2.
This dish is so easy too. It makes 4-6 servings and can be prepped early in the day so when you get home, all you have to do is to pop it into the oven!
6 Flour Tortillas
16oz Tomato Sauce
1/2 tsp Cumin
1/4 tsp Cayenne
15oz can Black Beans, drained
15oz can Whole Kernal Corn, drained
1/2 cup Chopped Spinach
2 cup Cheddar Cheese, shredded
8-10 Jalapino slices (pickled)
1/2 cup Black Olives, sliced
1/2 cup White Onion, chopped.
Sour Cream
Salsa
1) Pre-heat oven to 400. Prepare a 3 quart casserole dish with cooking spray.
2) Cut tortillas in half. Using four halves, line the bottom of the dish, cut sides to edges.
(Figure 1)
In medium bowl blend the tomato suace with the cumin and cayenne.3) Spread 1/3 of the sauce and on the bottom then 1/2 of each in the following order: spinach, onion, beans, corn, jalapino, olives, and onion using only 1/3 of the cheese.
(Figure 2)
Then repeat with tortillas and the rest. On the last 4 tortillas, spread the remaining sauce on the tortillas topped by the cheese.
(Figure 3)
Cover with foil and bake 35-40 minutes, until it has cooked through. In the last 15 minutes, remove foil so it gets bubbly. Let stand 10 minutes before serving.
(Figure 4)
4) Top with Sour Cream and Salsa.
...and you managed to slip spinach into the dish, too, you sneaky little dickens. ;-)) lololol. Good job, looks yummy, we might have to give this a try.
ReplyDeleteHey, in fear of loosing any more iron in my system, I'm slipping spinach into as many things as possible! ;-)
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