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Double Decker Tortilla Bake

I.am.Vegetarian's picture
Ingredients
  Brown rice 3 Cup (48 tbs), cooked (About 1 Cup Raw Rice)
  Pinto beans 2 Cup (32 tbs), cooked (3/4 Cup Dry)
  Monterey jack cheese 1 1⁄2 Pound, well chilled
  Corn tortillas 12 , each cut into 6 wedges (Store Bought Or Homemade)
  Low fat yogurt 2 Cup (32 tbs) (Thick)
  Mexican tomatillos 14 Ounce, drained (1 Can)
  Onion 1 Small
  Garlic 2 Clove (10 gm)
  Canned green chiles 7 Ounce, rinsed, seeded (1 Can)
  Coriander 1 Bunch (100 gm)
  Salt 1 Teaspoon
  Brown sugar 1⁄2 Teaspoon
  Red pepper 1⁄2 Teaspoon, crushed
Directions

GETTING READY
1) Preheat oven to 350°F.

MAKING
2)In a bowl, mix the cooked rice and beans together, keep aside.
3) In a food processor bowl with a shredding disc, process the Monterey Jack cheese until shredded, keep aside
4) In a processor bowl with a metal blade, process the onion and garlic until finely chopped.
5) Then add the tomatillos, green chiles, coriander, salt and sugar, process until smooth and well-blended.
6) Turn off the machine and stir in crushed red pepper.
7) In a well-greased 9 x 13 inch baking pan, place the corn tortillas at the bottom and press in 1/2 the rice mixture.
8) Top with 1 cup green chile sauce, spoon over 1 cup yogurt and sprinkle with 1/2 the Monterey Jack cheese.
9) Repeat layering with rest of the tortilla wedges, rice mixture, sauce, yogurt and cheese. Cover the pan with a foil and refrigerate as long as overnight.

FINALIZING
10) Cover and bake in the preheated oven for 40 minutes or for 45-55 minutes if refrigerated.
11) Remove the foil and bake for another 10 minutes or until the cheese is bubbly and lightly browned.

SERVING
12) Slice into squares and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
65 Minutes
Ready In: 
90 Minutes
Servings: 
6

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