Tortilla and Black Bean Pie

Sometimes I try recipes even though I think I might not like them. This is one of those recipes. I wasn’t sure I liked black beans. I decided to try the recipe anyways because I had heard such wonderful things about it. Well, it turns out I do like black beans. This dish was fantastic! I was afraid Joe wouldn’t like it since it was meatless, but he raved about it. So, if you’re looking for a great meat-less dinner this is sure to be a winner.

The only thing I changed from the original recipe is that I used corn tortillas because that’s what I had on hand. They don’t fit nicely in a springform so they do have to be trimmed. I put one in the center and cut two tortillas in half and placed the around the center tortilla. I much prefer the taste of corn tortillas and this worked out perfectly.

Tortilla and Black Bean Pie
Ingredients:
4 (10-inch) flour tortillas or about 12 corn tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
sour cream and salsa, for serving

Directions:
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Source: Liz’s Cooking Blog

Eggplant Parmesan

Last week I was reminded of this recipe when Joelen posted on her blog. I made this recipe a couple years ago (or so it seems) and really enjoyed it then. The problem is — I forgot about it. I love this version because it isn’t fried, but it doesn’t taste like its missing anything. I’m starting to see eggplant on sale too so I will definitely be making this again very soon. I used my own marinara sauce that I have stashed in the freezer, but you could easily use store-bought. Also, the recipe can easily be doubled and made in a 9×13 pan. 

Eggplant Parmesan
Ingredients
2-3 Cups marinara sauce
1 (1 pound) eggplant, cut crosswise into 1/4 inch slices
1/4 cup water
2 eggs, lightly beaten
1 1/4 Cup italian style breadcrumbs
1/4 Cup grated parmesan cheese
cooking spray
1 1/2 cups mozzarella cheese

Directions
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl for the eggwash. Combine breadcrumbs and Parmesan cheese for the breading; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place eggplant on a baking sheet coated lined with parchment paper, and broil 5 minutes on each side or until browned. Set eggplant aside.

Spread half of tomato mixture in bottom of a 8 x 8-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs or basil, if desired.

Source: Joelen’s Culinary Adventures

Lasagna Rolls

I was introduced to lasagna rolls a couple of years ago and fell in love. They are perfectly portioned little bundles of joy. The prep time for these is a bit time consuming (more so than regular lasagna), but they are well worth it.  I halved the original recipe and still had leftovers. I also used fresh spinach instead of frozen.

 

Lasagna Rolls

 

Ingredients

 

Sauce:

2 Tbsp unsalted butter

4 tsp all-purpose flour

1¼ Cup whole milk

¼ tsp salt

¼  tsp ground pepper

pinch ground nutmeg

 

Lasagna:

15 oz ricotta cheese

1 Cup fresh spinach, chopped

1 Cup grated parmesan

1 large egg beaten

¾ tsp salt, plus more for water

½ tsp ground black pepper

6-12 Lasagna noodles

2 Cups pasta sauce

1 Cup shredded mozzarella

 

Directions:

To make the sauce, melt the butter in a medium skillet. Add flour and whisk until combined (1-2 minutes) and slowing whisk in the milk. Increase heat to medium-high and whisk until the sauce comes to a simmer and is thick. Whisk the salt, pepper, and nutmeg into sauce, set aside.

 

Preheat oven to 400. Whisk the ricotta, spinach, egg, salt, and pepper in a medium bowl to blend.

 

Boil noodles in salted water until al dente. Drain and arrange in a single layer on a baking sheet to prevent sticking.

 

Butter a baking dish and pour bechamel sauce on the bottom of the dish. Spoon 3 Tbsp of ricotta mixture onto a lasagna noodle and spread into an even layer. Start at one end and roll. Place seam side down in the baking dish. Repeat until all noodles are complete. Spoon one cup of pasta sauce over the rolls, top with cheese, cover tightly, and bake for 20 minutes. Remove foil and bake an additional 15 minutes or until cheese is bubbly. Let rest 10 minutes before serving.

 

Meanwhile, heat remaining pasta sauce to serve alongside.

 

Source: Everyday Italian