Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 30 ml (2 tbsp) unbleached all-purpose flour
- 15 ml (1 tbsp) vegetable oil (for sauce) & 30 ml (2 tbsp) vegetable oil (for casserole)
- 15 ml (1 tbsp) chili powder
- 5 ml (1 tsp) ground cumin
- 30 ml (2 tbsp) tomato paste
- 250 ml (1 cup) vegetable broth
- 30 ml (2 tbsp) apple cider vinegar
- 200 g (2 cups) orange cheddar cheese, grated
- 125 g (½ block) cream cheese, softened
- 6 wheat tortillas, each 7 inches (18 cm)
- 4 green onions, thinly sliced, white and green parts separated
- 1 can (19 oz/540 ml) pinto beans, rinsed and drained
- 10 g (1/4 cup) cilantro leaves
- Sour cream
- Homemade or store-bought guacamole
Method
10 stepsSauce
Step 1
In a small pot over medium heat, cook the flour, oil, chili powder and cumin for 1 minute. Add the tomato paste and cook for 1 minute. Gradually add the broth and vinegar.Step 2
Cook for 2 minutes or until the sauce thickens slightly. Set aside (see chef’s tip).
Casserole
Step 1
With the rack in the middle position, preheat the oven to 400°F (200°C).Step 2
In a bowl, combine both types of cheese. Set aside.Step 3
In a large skillet over medium-high heat, brown one tortilla at a time in the oil on both sides. Add more oil as needed. Set aside on paper towels.Step 4
Divide the cheese mixture among 3 tortillas.Step 5
In the same skillet over high heat, brown the white parts of the green onions. Add more oil as needed. Add the beans. Cook for 2 minutes while stirring. Remove from the heat and coarsely crush the beans using a potato masher. Add the sauce and mix well. Season with salt and pepper.Step 6
Place one plain tortilla in a 7-inch (18 cm) soufflé dish. Cover with one-third of the bean mixture. Top with a tortilla garnished with cheese, then a plain tortilla. Repeat these steps with the remaining bean mixture and tortillas, finishing off with a tortilla garnished with cheese.Step 7
Bake for 25 minutes or until the cheese has melted and the bean filling is heated through. Finish cooking under the broiler as needed. Let cool for 10 minutes before serving.Step 8
Sprinkle with the green parts of the green onions and the cilantro. Serve with sour cream and guacamole.