1 Tbsp olive oil
Juice of 1 lime
16 oz container - verde salsa
1/2 cup chicken broth
1 onion, chopped
2 cloves garlic, minced
2 fresh jalapenos, seeded and chopped
1/2 cup cilantro, chopped
2 cans black beans, drained and rinsed
1 cup grilled corn, cut fresh from the cob
18 small corn tortillas
salt and pepper to taste
3 cups monterrey jack cheese
Mix salsa, cilantro and chicken broth in a large bowl and set aside. Saute onions, garlic and pepper in skillet with olive oil until softened - about 5-7 minutes. Add beans, corn and 1/2 cup salsa. Remove from heat. Using fork, mash half the mixture then stir in 1 cup cheese and season with s&p to taste. Spray 9x13 baking dish with cooking spray. Spoon in a few tablespoons of the salsa then layer 6 tortillas. Spread half the bean mixture on top then 1/2 cup cheese then 1/3 of the salsa. Create 1 more layer of tortillas, beans, cheese and salsa. End with 1 layer of tortillas, 1/3 salsa and 1 cup cheese. Store.
The night you are going to serve: Preheat oven to 375. Bake 30 minutes covered then increase temp to 425 and bake until bubbly (~20 more minutes).
That sounds super-yummy! We need to add that to our dinner list! :-D
ReplyDeleteHolly
The salsa I used was hotter than I expected. I'm hoping that combined with the jalapenos won't be too much for the kids. We'll see!
ReplyDeleteThanks for following along! :)