Tortilla Stack Cake
Why I Love This Recipe
The trouble with a growing kid is that his eyesight can change really quickly. Dan was having trouble seeing the board at school so we needed an eye exam earlier than originally scheduled. It happened to be late in the afternoon so I looked for something quick and easy for dinner. This tortilla stack cake filled the bill nicely. I think were I to make it again I'd include a can of crushed tomatoes or the juice of a lime, it definitely lacked a little something.
Ingredients You'll Need
1 package of flour tortillas
1 large can of black beans, drained and rinsed
1 small package of frozen corn
1 medium sweet onion, chopped
1 clove of garlic, minced
salt, to taste
1 tablespoon cumin
1 teaspoon chili powder
1/2 cup chopped fresh cilantro
1 bag shredded sharp cheddar cheese
1 bottle of beer
1 tablespoon olive oil
Directions
Preheat the oven to 400 F. Saute the onion and garlic in olive oil over medium-high heat until it begins to soften. Pour in the beer and seasonings, raise heat to high, and boil until the liquid is reduced to about 1/3 cup. Stir in beans and corn and cook, while stirring, until heated through. Remove from heat. Place a tortilla in the bottom of a casserole dish, layer on the bean mixture and some cheese, top with another tortilla, more bean mixture, more cheese and continue in this manner until the casserole is full or ingredients are used up. Cover lightly with foil and bake at 400 F 20 minutes, remove foil and bake a further 5-7 minutes. Remove from the oven, top with cilantro and allow to cool 5 minutes before serving. It helps to slice this into wedges for serving
