Ingredients
- 8 (6") corn tortillas
- 10 plum tomatoes, cored
- 1 yellow onion, sliced
- 2 jalapeños
- ¼ cup chopped fresh cilantro
- 1 tsp. salt, divided
- 3 Tbsp. olive oil, divided
- 3 cloves garlic, minced
- 1 (15 oz.) can no-salt-added kidney beans
- ½ cup shredded Monterey Jack cheese
- 1 green onion, thinly sliced
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Instructions
- Preheat oven to 400ºF. Stack the tortillas and cut them in sixths. Place on a baking sheet and bake until crisp (4-5 minutes). Remove from the oven and set aside.
- Set the broiler to high and set the rack to the highest position. Line a baking sheet with aluminum foil. Place the tomatoes, onion, and jalapeños on the baking sheet and broil until the skins blacken (4-5 minutes). Turn the vegetables over and broil the other side until blackened (3-4 minutes). Transfer to a bowl, cover, and let cool until safe to handle (10-15 minutes).
- Preheat oven to 350ºF.
- Peel the tomatoes. Wearing gloves, peel and seed the jalapeños. Place the vegetables in a blender or food processor with cilantro and ½ teaspoon salt. Pulse to make a chunky sauce.
- In a large frying pan, heat 2½ tablespoons of the oil over medium-high heat. Add the garlic and sauté until golden (1-2 minutes). Stir in the beans and remaining ½ teaspoon salt and cook until heated through (3-4 minutes). Remove from the heat.
- Grease a large baking dish with the remaining 1½ teaspoons oil. Spread ½ cup of the tomato sauce in the dish. Layer a third of the tortilla wedges on top and cover with a third of the beans. Repeat layering and then top with the remaining sauce. Sprinkle with the cheese and bake until browned (25-30 minutes).
- Garnish with green onion to serve.