Another Experiment: Tortilla and Bean Torte
Fresh on the heels of my super-yummy polenta casserole (which was less mushy after a couple nights in the fridge), I tried out another never before made (by me) recipe. Yes, I tried 2 new recipes in one week! I told you I was returning to the kitchen! It’s about freakin’ time.
The recipe for Tortilla and Black Bean Torte from Planet Green appeared in my reader last week and sounded like a neat way to make vegetarian Mexican food that isn’t tacos or burritos. You sandwich a cheese and bean/spice/corn/onion filling between tortillas and bake it in the oven.
Okay, so, this looks kind of like mush too. But, remember, I specialize in delicious mush. My tortillas were a little small for the pan so I didn’t fill them to the edge so that contributes to the whole creation being a little sad looking. Still, the taste was pretty awesome and surprisingly rich and filling. I adjusted the recipe and only used 1/3 or so of a chipotle pepper–those things are hot! And I left out the scallions, cilantro, and sour cream because I’m realizing sometimes it’s not worth tracking down ingredients you don’t already have in your cupboard.
Would I make it again? Absolutely. I might even tweak it a bit more and see what I can come up with.
When all was said and done, I was left with just 2 questions:
1) Anyone have a fool-proof method for resurrecting dried beans? I soaked mine overnight and then cooked them for a little bit and they came out pretty well, but I still feel like I’m missing something that’s making the whole process more difficult than it’s supposed to be.
2) What should I do with the rest of my chipotle peppers? I’ve still got a half dozen or so in my freezer and they’re so spicy I can’t figure out how to use them up!
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I love the phrase “specialize in delicious mush.” Go you!