Looking for a vegetarian dish, game day snack food or just something different for a lunch or dinner, this black bean torte is a winner. Serve with guacamole and salsa and you have a hit that is healthier than nachos.
Black Bean Torte
Ingredients
- 2 – 15 oz cans black beans – drained & rinsed
- 1 cup fresh cilantro – chopped
- 1 chipotle pepper – chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup vegetable stock
- 4 Trader Joe’s Brown Rice Tortillas
- ¾ lb grated sharp cheddar cheese
Garnishes Options:
- Guacamole
- Pico de gallo or salsa
- Sour cream
- Sliced jalapeno peppers
Instructions
- In the food processor combine the black beans, cilantro, chipotle pepper, cumin, salt, pepper and vegetable stock.
- Over a gas flame toast each tortilla (like you would a corn one).
Assembly
- Spray cookie sheet with non-stick spray.
And now we layer the torte on the cookie sheet:
- 1 tortilla
- 1/3 of the bean mixture
- 1/3 of the cheese
- 1 tortilla
- And repeat two more times
- Bake for approximately 10 minutes (so cheese is all melted)
- Cut in to slices and serve with garnishes or your choice
- Leftover torte: reheat the slice of torte in the microwave and top with an over easy egg….yum great breakfast or brunch or even lunch.