Enchilada Bean Torte
Enchiladas Bean Torte – This easy, hearty dinner with tortillas layered with beans, corn, cheese, and more is a crowd-pleaser. And economical is a definite perk.
When busy weeknights loom ahead, it’s a relief to have a seriously easy, family-friendly meal you can whip up in less than no time. On the table in less than an hour is what I’m talking about.
This bean torte certainly fits the bill because fresh, quick, and easy grab attention. I doctored up store-bought enchilada sauce with taco seasoning, cumin, and minced garlic to make this recipe even easier.
Why Enchilada Bean Torte Works
If you are a meat lover like yours truly, don’t worry. You won’t miss it. So this recipe is perfect for Meatless Monday, Good Friday, or any other day of the week. Visualize layers of tortilla piled high with your choice of black, pinto, and kidney beans. Then, it’s made even healthier with bell peppers, corn, and green onions. The spicy enchilada sauce and some cheesy goodness are the icing on the cake (umm, salsa on the torte).
What more can you want in a meal? All you need is a fork, and dig in!
Ingredient List
- Beans – Black, pinto, and kidney are all good. You could even try out more exotic beans like mayo coba, navy beans, lentils, or even pigeon peas.
- Red Enchilada Sauce – Store-bought is a time-saver, but feel free to make your own. I also added taco seasoning, garlic, salt, cumin, and salsa.
- Extras – Corn, cilantro, green onions, and bell peppers create colorful and nutritious layers for pure yum.
- Tortillas – Large flour or whole wheat tortillas are perfect for this recipe.
- Cheese makes everything better. Cheddar, Jack, you name it, is ooey gooey melty delicious.
How to Make an Enchilada Bean Torte
- Prep Oven – Adjust the oven rack to the lower-middle position and preheat to 350℉ (175℃). Spray a 10″ springform baking pan.
- Sauce – Mix the enchilada sauce, taco, seasoning, garlic, cumin, and salsa in a bowl and set aside.
- Layer – Place a couple of tortillas in the springform pan and add a layer of the following: corn, green onions, bell pepper, sauce, beans, cilantro, and cheese.
- Repeat with two more tortillas and fillings until the tortillas and filling are used, and then top it with more cheese.
- Bake for 30-40 minutes or until bubbly and the torte is cooked through. Remove from the oven and let it rest for 5-10 minutes.
- Serve – Remove the sides of the springform pan and slide the torte onto a serving plate. Garnish with cheese and cilantro if desired. Cut into wedges and serve this one-dish meal hot.
More Delectable Tex-Mex Recipes to Try
Enchilada Bean Torte
Ingredients
- 3-4 15-ounce cans beans, rinsed and drained (black, pinto, kidney, etc.)
- 2 10-ounce cans red enchilada sauce
- 2 teaspoons (6g) taco seasoning
- 1 tablespoon (15g) minced garlic
- 1 teaspoon (5g) salt
- 1 teaspoon (3g) cumin
- 1 cup (264g) salsa (homemade or store-bought)
- 1 cup (160g) corn kernels
- 1 cup (60g) cilantro, chopped
- 1 cup (100g) green onions, thinly sliced
- 1½ cups (165g) bell peppers chopped (green, red, yellow, or a combination)
- 7 9-10 inch tortillas (flour or whole wheat)
- 1 pound (450g) grated cheese (anything that melts well, like cheddar, jack, etc.)
Instructions
- Adjust the oven rack to the lower-middle position and preheat to 350℉ (175℃). Spray a 10" springform baking pan.
- Mix the enchilada sauce, taco, seasoning, garlic, cumin, and salsa in a bowl and set aside.
- Place a couple of tortillas in the springform pan and add a layer of the following: corn, green onions, bell pepper, sauce, beans, cilantro, and cheese.
- Repeat with two more tortillas and fillings until the tortillas and filling are used, and then top it with more cheese.
- Bake for 30-40 minutes or until bubbly and the torte is cooked through. Remove from the oven and let it rest for 5-10 minutes.
- Remove the sides of the springform pan and slide the torte onto a serving plate. Garnish with cheese and cilantro if desired. Cut into wedges and serve hot.
Tips & Notes:
- For a gluten-free version, feel free to use corn tortillas and make two smaller tortes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Where can i buy the enchiladas sauce because i couldn’t find it at my local store.
They are available at your local grocery store. Check out the ethnic aisle or ask any store clerk. You have different varieties; El Paso, La Victoria, Las Palmas, etc. Or you can make homemade enchilada sauce if you’re feeling up to it. It’s pretty easy.
This looks crazy good! I’m in love with all those flavors… corn, beans, cheese, and those spices… I ‘d go for this any day of the week!
I know what I’m having for dinner tonight!
let me know how you like it Chung-Ah. Thanks for stopping by!
I received an email that you will be sending an easy Salsa recipe. Still waiting. Thanks.
3 tomatoes
1/2 small onion
1 clove of garlic
1/2- 1 small Jalapeno pepper(depending on heat tolerance)
¼ teaspoon cumin
½ lime juice
Cilantro, pepper and salt to taste.
Put all the ingredients in a food processor and blend coarsely. Squeeze about ½ lime juice into the mixture, then salt according to preference.
I think I will just Google for fresh Salsa recipe and make it from scratch. Thanks
Ok, is the fresh salsa stored inside a bottle or can to make it easier for me to find it? Thanks a lot
Do they sell the fresh Salsa in a can or one has to make it from scratch
They do sell fresh salsa in most super markets. The canned ones are not quite tasty. Check your local latino stores or just make it form scratch. Here’s my homemade restaurant-style salsa
Looks yummy. Will definitely try it