Last month, when I wanted a particular salad (red lettuce, goat cheese, cranberries, walnuts, and homemade balsamic vinaigrette) for the 5th day in a row, I started thinking about this. My taste buds must go in cycles. During pregnancy it is normal you'd have cravings. I realized that I have this all the time. (remember that amazing cake? I think that ran it's course...)
For awhile, it was that salad (definitely worth trying!). Now it's a Mexican dish a friend made for us almost a year ago. I ran into the recipe again and gave it a try. Now I'll be bringing it to friends with new babes this month and (I'm sure) making it enough to take a few months off after this one (though it might just move into a steady rotation).
She wasn't sure where she got the recipe from, but also wouldn't take credit for it. Can I share it here, then? I'm sure there are many variations of this...
- 1 (15-ounce) can pinto, pink or black beans, drained and rinsed
- 1 (14-ounce) can diced crushed tomatoes
- 1/4 C. chopped cilantro
- 1 clove finely minced garlic
- 1 (4-ounce) can chopped green chiles
- 2 C. frozen corn kernels, thawed
- 2 scallions, minced
- 1/2 t. ground cumin
- 1/2 t. dried oregano
- 8 corn tortillas
- 1 1/2 C. grated Monterey Jack cheese
- sour cream, optional (not for us! :))
Preheat oven to 400°F. In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chilies, corn, scallions, cumin and oregano; mix thoroughly. Line a 9x13 baking dish with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of the cheese. Repeat with remaining tortillas, beans and cheese. Bake 20 - 25 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares to serve. Top each serving with a dollop sour cream if desired. Makes 6 servings.