TACO TORTE

Taco Torte image

Provided by @MakeItYours

Number Of Ingredients 14

1 tablespoon olive, vegetable, or canola oil
1 medium onion
1 clove garlic, minced
1 fresh chile pepper
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 can (14 ounces) or 1 1/2 cups chopped tomatoes
1/4 cup tomato paste
2 cans (15.5 ounces each) black, red or kidney beans
Kosher or coarse salt and freshly ground black pepper
1 1/2 cups corn kernels, fresh
3 cups (about 2 3/4 ounces )Spinach
6 medium-size (8-inch) flour tortillas
2 cups (8 ounces) shredded Monterey Jack or cheddar cheese

Steps:

Heat the oven to 400°F.
Line a 9-inch round cake pan or cast-iron skillet tightly with foil and spray it with a nonstick spray.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, fresh chile pepper, cumin, chili powder and cook until you can smell the spices and the onion is softened, about 3 minutes.
Stir in the tomatoes with the 1/3 cup of reserved juice, tomato paste, and beans. Season to taste. Let the bean mixture simmer until everything is hot, about 3 minutes.
Add corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Season to taste.
Place 1 tortilla in the prepared cake pan. Eyeball and spread one-sixth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/4 to 1/3 cup of the shredded cheese evenly over the top. Repeat with 5 more layers, ending with the last of the bean mixture and shredded cheese.
Bake the tortilla stack about 20 minutes. You can run it under the broiler for extra color on top, if you wish.