Tortilla Torte Recipe

The gifts have been opened and put away. Greeting cards from friends and family still decorate the house. The turkey and leftovers are behind us but there are still more celebrations to come this week. This quick and easy torte went over well with rave reviews for our Boxing Day Brunch. There are still a few opportunities through the holidays to give it a try.

I made a few substitutions to the recipe below to accommodate those of us who react to the night shade family. Ancient Grain Tortillas, although not as colorful, are my favorite substitute and I replaced the sun-dried tomatoes with chopped, marinated artichokes and sliced black olives. 

TORTILLA TORTE                                           Yield:  8-10 servings
This simple recipe is great served hot or cold. I like to use sun-dried tomato or spinach tortillas for added color and flavor.  

5 x 12-inch sun-dried tomato, flour tortillas
3 cups sautéed vegetables—cooled and drained of excess liquid

Tortilla Torte served with guacamole and Greek yogurt

 
    (2 onions, 1 zucchini, 2 tsp. granulated
    garlic, 1 tsp. cumin powder, ½ tsp.  
    Chipotle chili pepper)
2 cups grated Jack cheese
2 cups grated Cheddar cheese
2 cups black beans (cooked or canned) -rinsed, drained and chilled
¼ cup basil pesto
¾ cup marinated sun-dried tomatoes, drained and julienne cut
¼ cup fresh basil, chiffonade
Sour cream (or Greek yogurt), salsa and/or guacamole for serving

Spray a 12-inch spring form pan with non-stick cooking spray, or a light coat of olive oil and set aside. Sauté vegetables, place in a colander over a bowl and allow to drain and cool. In a large bowl, mix grated Jack and Cheddar cheese together, set aside. Preheat oven to 350˚F. Place the first tortilla in prepared pan and spread with half of the black beans; then sprinkle evenly with one cup of cheese mix. Place the second tortilla on top and gently press down. Repeat with remaining beans and 1 cup of cheese mix. Place the third tortilla on top, gently press down, and spread with cooled sautéed vegetables. Place the fourth tortilla on top, gently press down then spread evenly with the basil pesto, adding ½ cup of the sun dried tomatoes on top. Cover with the last tortilla and top with sun dried tomatoes, fresh basil and remaining cheese mix. Bake for 15-20 minutes at 350˚F. Cool for 30 minutes, remove side of the spring form pan and cut into wedges. Serve with sour cream, salsa and/or guacamole. 

Till next year... Happy New Year and Bon Appétit!

Recipe from 'For the Love of Food' by Sally Rae 

Photo by Sally Rae