Hacienda Tortilla Stacks

Ingredients

• 1 Red Bell Pepper
• 3 oz Grape Tomatoes
• 2 Green Onions
• 1 Can Black Beans (15 oz.)
• 3 oz Corn Kernels
• 6 Small Corn Tortillas
• 10 fl. oz. Red Enchilada Sauce
• 4 oz Shredded Cheddar-Jack Cheese
• 1 Avocado
• 1 Sour Cream (1 oz.)
• Olive Oil
• Salt
• technique. Instead of baking layered
• pasta sheets with tomato sauce,
• we smother tortillas with enchilada
• sauce, which is a smooth tomato
• puree with a touch of vinegar and
• chiles.

Instructions

1. 1

   Cooking Spray: Wire-Mesh Strainer

2. 2

   Cook Within: Ripen hard avocados in 1-2 days by closing them in a paper bag alone or with a banana, apple, or This dish fuses enchilada ingredients with lasagna-like technique. Instead of baking layered pasta sheets with tomato sauce, we smother tortillas with enchilada sauce, which is a smooth tomato puree with a touch of vinegar and

3. 3

   Prepare the Ingredients: Stem, seed, and cut red bell pepper into ½” dice. Halve grape tomatoes. Trim and thinly slice green onions on an angle. Drain and rinse black beans in wire-mesh strainer. Avocado will be prepped in a later step to help preserve its vibrant color.

4. 4

   Form the Tortilla Stacks: each with 1 Tbsp. enchilada sauce, ¼ the black bean mixture, ¼ the pepper-corn mixture, and lightly sprinkle with shredded cheese. Cover each stack with a second tortilla and repeat layers. Cover each stack with a third tortilla, 1 Tbsp. enchilada sauce, and remaining cheese.

5. 5

   Cook the Peppers and Corn: heat. Add 2 tsp. olive oil, peppers, half the green onions (reserve remaining for garnish), corn, and ½ tsp. salt to hot pan and cook 4 minutes, or until pep- pers begin to soften. Transfer to a plate and set aside. Reserve pan (no need to wipe clean).

6. 6

   Bake Stacks and Make Sauce: Bake tortilla stacks 14-18 minutes, or until cheese is browned. Meanwhile, wipe pan clean from mak- ing beans, return to medium heat, and combine remaining enchilada sauce and ¼ cup water. Cook 3-5 minutes, stirring occasionally, or until warmed through. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼” slices.

7. 7

   Make the Beans: Return pan from corn and peppers to medium heat and add black beans, ½ tsp. salt, half the grape tomatoes, and ⅓ the enchilada sauce to hot pan. Cook 4-5 minutes, or until beans are warmed through and sauce begins to thicken. Remove from heat and, using a potato masher or fork, coarsely mash beans until mixture forms a chunky paste. Some whole beans and chunks may remain.

8. 8

   Plate the Dish: Drizzle remaining enchilada sauce on a plate. Use a spatula to carefully transfer hacienda stacks onto sauce. Top each stack with sliced avocado, sour cream, remaining tomatoes, and remaining green recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half are added to red bell pepper-corn mixture and remaining are used to garnish finished tortilla stacks. are used twice. Half are added to black bean mixture and remaining are used to garnish finished tortilla stacks. is used three times. It’s split between the black beans, tortilla stacks, and plating. the recipe before you start–we promise it will be time • Place a wire-mesh strainer in