It is officially summer time and all of the summer veggies are in full swing in NC and at the Barbee household.
Sweet corn, zucchini/squash, and tomatoes are all tied for my favorite veggies in the summer. I just can’t get enough.
This taco torte is loaded with veggies, but tastes so indulgent. It is the best of both worlds. I loved using fresh corn in it, but you can always use frozen corn.
I served this with guacamole, chips and Trader Joe’s new Jalapeño Limeade mixed with Tangerine La Croix and it was the perfect meal.
The best part about this meal is that you can make it ahead, and then just let it come to room temperature and bake it when you are ready for dinner or lunch!
- 1 tablespoon of Olive Oil
- 1 medium Onion, diced small
- 1 clove of Garlic, minced
- 1 Poblano Pepper, diced small
- 1 teaspoon of Cumin
- 1½ teaspoon of Chili Powder
- 1 can of Diced Tomatoes, 14 oz., pureed
- ¼ cup of Tomato Paste
- 2 cans of Black Beans, 14.5 oz each, drained and rinsed
- Kosher Salt & Black Pepper
- 1½ cups of Corn Kernels, ~3 ears
- 3 cups of Spinach Leaves, fresh, coarsely chopped
- 6 Flour Tortillas
- 2 cups of Monterrey Jack/Cheddar mix or Fiesta Blend Shredded Cheese
- Optional Toppings: Salsa, Sour Cream, Cilantro
- Heat the oven to 400 degrees and prepare a pan. Use either a 9 inch cake pan, lined with foil and sprayed with nonstick cooking spray, OR a springform pan only sprayed with nonstick cooking spray.
- Heat the tablespoon of oil in a large pot over medium-heat. When hot, add the onion, garlic, pepper, cumin, and chili powder. Sauté for 3-5 minutes until the onions are softened and the spices are fragrant. Stir in the pureed tomatoes, tomato paste, and beans. Season with salt and pepper. Let cook until the beans are warmed through, another 3-5 minutes. Add the corn and spinach and cook until the spinach is wilted. Taste and add salt and pepper.
- Place one tortilla in the bottom of the pan and top with ⅙ of the mixture, sprinkle with ⅓ cup cheese and repeat, ending with the last of the mixture topped with cheese.
- Bake for 20 minutes, broil at the end to brown the cheese, if desired.
- *If making ahead, let the torte sit on the counter for 20-30 minutes to come to room temperature before baking.
Happy Cooking, The Barbee Housewife