This slightly spicy baked entree is inspired by a traditional Mexican dish, Chilaquiles, and is a truly delicious way to use leftover tortillas or salsa.
- 10-12 corn tortillas
- 1 cup salsa verde (for this one I used La Costena brand Green Mexican Sauce, of which I am very fond)
- 3/4 cup low sodium vegetable or chicken stock.
- 3/4 cup shredded Monterey Jack cheese.
- 1/2 cup black beans
- 1 fresh jalapeno
- olive oil
- 2 cloves garlic (local if possible)
- 2 smallish onions
- dried oregano
Meanwhile pop the cheese into the freezer for a bit to make it easier to shred.
Grab a casserole dish. Ladle 1/2 the sauce into the dish. Add the beans, scattering them evenly over the sauce, add a layer of cheese and sprinkle with some cilantro. Dip the whole tortillas in the sauce left in the pan for a moment and lay them out like you would a lasagne over the cheese and beans. Cover with remaining sauce and top with another layer of cheese.
Bake at 350 for 10 or so minutes until sauce is absorbed and the cheese is golden and bubbly.
This dish can be eaten on its own, with some extra salsa and some sour cream on the side, or served with pulled chicken or scrambled or fried eggs.
Serve hot topped with cilantro. Enjoy!