Enchilada 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.

Course Main

Cuisine Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 397kcal

Author Imma

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.)

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.

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.