Vegetarian Low-Fat
Pre-heat oven to 300 degrees F, 150 degrees C, gas mark 2.
12 Corn Tortillas
1 Onion chopped
10 fluid ounces Stock
3 Cloves garlic crushed
1/2 teaspoon Cayenne pepper
1/2 teaspoon Ground cumin seed
1/2 teaspoon Chili powder
2 pounds Cooked black beans -- or 3s (14 oz each) kidney -- beans drained
15 fluid ounces Tomato sauce flavoured with -- pinch each of cayenn
8 ounces Mozarella cheese finely -- shredded
6 tablespoons Parmesan cheese
Chopped fresh coriander
Lime wedges
Serving Size : 8
1. Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right
through. They will break with a clean snap. Break into coarse pieces and set aside.
2. Spread onion pieces out in a heavy frying pan. Cook over moderate heat without stirring until
the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up,
stirring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn
the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the
onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices
should not have a harsh raw taste.
3. Stir in the black beans and heat gently. Mash roughly while still in the pan, with a potato
masher. You want a rough lumpy mixture, not a smooth puree. Set aside.
4. In a gratin dish spread a layer of a third of the tortilla pieces.
Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the
black beans. Sprinkle with one third of the cheeses. Repeat this, ending with a layer of the beans,
sauce and cheeses.
5. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more. Serve garnished
with lime wedges.
Pre-heat oven to 300 degrees F, 150 degrees C, gas mark 2.
12 Corn Tortillas
1 Onion chopped
10 fluid ounces Stock
3 Cloves garlic crushed
1/2 teaspoon Cayenne pepper
1/2 teaspoon Ground cumin seed
1/2 teaspoon Chili powder
2 pounds Cooked black beans -- or 3s (14 oz each) kidney -- beans drained
15 fluid ounces Tomato sauce flavoured with -- pinch each of cayenn
8 ounces Mozarella cheese finely -- shredded
6 tablespoons Parmesan cheese
Chopped fresh coriander
Lime wedges
Serving Size : 8
1. Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right
through. They will break with a clean snap. Break into coarse pieces and set aside.
2. Spread onion pieces out in a heavy frying pan. Cook over moderate heat without stirring until
the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up,
stirring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn
the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the
onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices
should not have a harsh raw taste.
3. Stir in the black beans and heat gently. Mash roughly while still in the pan, with a potato
masher. You want a rough lumpy mixture, not a smooth puree. Set aside.
4. In a gratin dish spread a layer of a third of the tortilla pieces.
Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the
black beans. Sprinkle with one third of the cheeses. Repeat this, ending with a layer of the beans,
sauce and cheeses.
5. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more. Serve garnished
with lime wedges.