We can now buy corn tortillas at our local grocery store. They have a three month "best before date" and are like cardboard compared to fresh tortillas in Mexico. They are inexpensive though and perfect for this main course meal. I cooked the small red beans today in a crockpot before I went to work but canned beans can be used. This recipe is adapted from several I read online.
Saute in a little olive oil until softened:
2 tsp crushed cumin seeds
2 onions, finely chopped
2 sweet peppers, diced
4 cloves of garlic, minced
1/2 lb chopped fresh spinach
Add:
28 oz bottle of strained tomatoes
1/2 cup chopped fresh cilantro
4 cups small cooked beans such as black beans or red beans
Warm 12-15 corn tortillas in the microwave oven and cut them in half.
Spread some of the bean mixture thinly on the bottom of a 9 x 13 inch pan.
Cover with corn tortillas halves placing the cut edge along the edge of the pan. I used 5-6 tortillas for each layer.
Add a layer of bean mixture on top and grate some mild cheese over the beans (optional)
Add another layer of tortillas and then another layer of beans and cheese.
I could have stopped here but I had so many tortillas I finished with another layer of tortillas and topped that lightly with grated cheese.
Cover pan with foil and bake at 400F for 30 minutes. Cut in squares and serve with sour cream and a salad.
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