Yummy. I am tired this evening, so no descriptive write up about this dish - sorry, yummy is all you get. Well, I will say this is not a spicy dish, so if you are scared of heat in your food, this is one that is safe. There is always leftovers with this dish, so look forward to eating it again the next day for lunch, or later in the week for a quick dinner.
1 TBS olive oil
1 cup onion, chopped
1 1/2 tsp cumin
1 tsp chili powder
3 cloves garlic, mashed
2 X 15oz Great Northern Beans, rinsed and drained
2 cups diced veggie chicken (your choice, but quorn works well)
1 cup chopped green onion
1/2 cup black olives, sliced
18 X 6inch corn tortillas
2 cups shredded cheddar cheese
1 cup milk
1/2 cup cilantro, chopped
16 oz jar green salsa
sour cream for topping
1. pre heat oven to 350
2. Saute onion about 3 minutes. Add cumin, garlic and chili powder. Stir in chicken and cook another few minutes.
3. Add beans and cook over medium heat until warm. Add green onion and remove from heat.
4. Lightly grease 9 X 13 inch baking dish with oil. Layer 6 tortillas on the bottom. Spread 1/2 bean mixture, then sprinkle with some cheese. Repeat layers once, topping with tortillas.
5. Combine milk, cilantro and salsa in blender. Blend until smooth. Pour over tortillas.
6. Cover and bake 35 minutes. Uncover and sprinkle with remaining cheese, green onions and black olives. Bake 5 - 10 minutes until melted.
Top with a dollop of sour cream if you want. I think it's delicious this way.
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