This was so freaking good! Plus it was easy and uses ingredients I usually have. It’s basically a bean and corn tortilla casserole topped with pickled onions and toasted walnuts. Next time, I’m making two and freezing one. This would also be great to bring to a pot luck because it travels well and can be eaten at room temperature. Keep in mind, you’ll have plenty of beans left over for dipping, mixing with rice, making tostadas, or just licking off your finger!
Prep Time: 20 mins | Cook Time: 2 hrs | Makes: 4 | Difficulty: Easy
- 1lb dried black beans (pinto beans would probably be great too)
- 2 onions
- 1 jar (about 2 cups?) favorite salsa or picante sauce
- 12 corn tortillas
- 1/4-1/2 c chopped walnuts
- 1/2 c red wine Vinegar
- Pinch Salt
- 1 t Sugar
Pick through and rinse beans. Chop one onion. Add beans, onion, and salsa to pot. Cover with at least one and a half inches of water. Bring to boil and simmer covered for about 90 minutes or until done.
Mix vinegar, salt and sugar. Slice onion into thin quarter rings and put in zip lock bag. Pour vinegar over onions, mix well, remove air and let sit while beans are cooking.
When beans are done, scoop out as much liquid as possible and use immersion blender until smooth, adding back liquid as needed to blend. Final consistency should be thinner than refried beans but thicker than soup. Taste for seasoning, maybe add some cumin or chili powder.
Add layer of beans to 9×13 baking dish. Dip both sides of corn tortillas into beans and fold into quarters (this is messy, use tongs). Place folded tortillas in dish as one layer or overlapping a little. Add a little more beans (you’ll have a lot of beans left over).
Top with nuts and some of the onions (you’ll have a lot of onions left over). Broil in oven until nuts are toasted. About 3-7 minutes, keep an eye on it. Serve topped with chopped cilantro. Or take it over the top with a drizzle of Green Goddess dressing.
Sent from Paprika Recipe Manager