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light extra virgin olive oil onion poblano chiles red bell pepper corn kernels zucchini sweet onion tomatoes jalapeno cilantro chile pwdr salt flour tortillas Salsa Layer
Viewed: 23 - Published at: 3 years agoIngredients
- 1 Tbsp. light extra virgin olive oil
- 1 x onion minced
- 4 x poblano chiles
- 1 x red bell pepper diced
- 2 x ears corn kernels cut off
- 3 sm zucchini diced Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. diced sweet onion
- 3 x tomatoes seeded, diced (or possibly 5 seeded diced plum tomatoes)
- 1 x jalapeno - (to 2) seeded, chopped
- 1/4 c. chopped cilantro
- 1 tsp New Mexican chile pwdr
- 1 tsp salt
- 3 c. cooked black beans divided
- 6 x flour tortillas - (10" dia) Vegetable Layer divided
- 3 1/2 c. grated Jack cheese divided Salsa Layer divided
Method
- To cook your own black beans: Rinse 1 lb.
- of beans in a strainer and check for stones and dirt clumps.
- Place them in a large pot with 9 c. of water, 1 minced onion, 4 cloves of chopped garlic, 1 dry chipotle (optional but good), 2 bay leaves and 1 tsp.
- of salt.
- Bring to a simmer and cook on low heat for about 2 to 2-1/2 hrs.
- During the last 30 min, add in 1 Tbsp.
- of cider vinegar and 1 more tsp.
- of salt.
- Continue to cook till the beans are tender.
- You'll have about 2 c. more beans than needed here.
- If you cook your own beans, add in about 15 min to the preparation time and 2 1/2 hrs to total time.
- If you use canned black beans, drain and rinse them first.
- For the Vegetable Layer: Heat the extra virgin olive oil in a wide skillet over medium heat and cook the onion just till softened, about 4 min.
- Meanwhile, remove the seed pods from the poblano chiles by cutting around the stems.
- Cut the chiles into strips and dice.
- Add in them to the onion and continue to cook.
- After 5 min, add in the bell pepper, corn and zucchini.
- Cook till the zucchini is tender, a couple of min longer.
- Season with salt and pepper to taste.
- Set aside.
- For the Salsa Layer: Combine the onion, tomatoes, jalapenos and cilantro.
- Season with the chile pwdr and salt.
- For Assembly: Drain off any excess liquid from the black beans and roughly puree them in a food processor.
- Set aside.
- Oil a 15- by 10-inch jellyroll pan (a 12-inch paella pan also works well).
- Heat the oven to 350 degrees.
- Lay out the first tortilla in the middle of the baking dish.
- Spread on a thin layer of pureed black beans, about 1/2 c.. Next add in a layer of sauteed vegetables, about 1/2 c. of grated cheese and a layer of salsa.
- Repeat layering.
- As you build, lightly press in the middle.
- The torta tends to bunch up in the middle.
- Do not press too hard or possibly overwork when spreading.
- Just lightly spread on each layer.
- Finish with the sixth tortilla, spread on the last layer of beans, a layer of salsa and 1 c. of cheese.
- Bake till the cheese is bubbly and beginning to brown, about 35 min.
- Allow the torta to rest about 15 min before serving.
- This recipe yields 6 to 8 servings.
