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Black Bean Torte

May 22, 2015 by Jo Barnett

Looking for a vegetarian dish, game day snack food or just something different for a lunch or dinner, this black bean torte is a winner. Serve with guacamole and salsa and you have a hit that is healthier than nachos.

Black Bean Torte

Ingredients

  • 2 – 15 oz cans black beans – drained & rinsed
  • 1 cup fresh cilantro – chopped
  • 1 chipotle pepper – chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup vegetable stock
  • 4 Trader Joe’s Brown Rice Tortillas
  • ¾ lb grated sharp cheddar cheese

Garnishes Options:

  • Guacamole
  • Pico de gallo or salsa
  • Sour cream
  • Sliced jalapeno peppers

Instructions

  1. In the food processor combine the black beans, cilantro, chipotle pepper, cumin, salt, pepper and vegetable stock.
  2. Over a gas flame toast each tortilla (like you would a corn one).

Assembly

  1. Spray cookie sheet with non-stick spray.

And now we layer the torte on the cookie sheet:

  • 1 tortilla
  • 1/3 of the bean mixture
  • 1/3 of the cheese
  • 1 tortilla
  1. And repeat two more times
  2. Bake for approximately 10 minutes (so cheese is all melted)
  3. Cut in to slices and serve with garnishes or your choice
  4. Leftover torte: reheat the slice of torte in the microwave and top with an over easy egg….yum great breakfast or brunch or even lunch.

Filed Under: Appetizer, Entreés Tagged With: Avacado, Black beans, Brown Rice, brown rice tortillas, chipotle pepper., Guacamole, Pico de Gallo, Salsa, Torte, Tortilla, Trader Joe's

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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