Rachel Brown Cooks: A Kid In The Kitchen: Mexican Torta

Vegetarian Mexican Torta

We had this on Sunday night and it was easy and fun to make. Lots of enjoyable flavors and we love Mexican food!

First slice 16 corn tortillas, brush them with oil and back till brown in a 400 degree oven

Drain 3 cups of black beans

then put them in a large skillet with oil and cook them and lightly mash them. Taste for salt and pepper and add to taste

Sautee one medium onion and a diced clove of garlic in a medium sized skilled over medium heat till translucent. Do not burn the garlic. Add salt and pepper to taste.

In another sauté pan, steam 6 ounces of spinach. The put in a colander and squeeze out all water. Slice and put on a plate for later

Roast 3 Poblano Peppers- put them in a paper bag for ten minutes as this make it easier to peel the skin off

Peel the peppers

after you remove the stems and seeds, slice the peppers in 1" strips

here they are being sliced. then put the peppers in the sauté pan with the onion and heat up of about one minute.

now get out a large pie pan and layer the bottom with some tortillas cover it

then add 1/3 of the black bean and the onion and poblano mixture. Spread evenly

Add some queso fresco at ths point (1/2 cup)

The add 1 cup of tomatillo salsa (store-bought is fine)

Next add another layer of tortillas. top with more beans. This time add spinach, another cup of tomatillo salsa and then 1/2 cup of sour cream. Spread it over.