Bean & Barley Tortilla Bake

Today is a good day. Today I bring you layers of goodness. Mondays stink sometimes but knowing that I will have a great meal at the end of the day always picks me right up. This recipe is really similar to my Chicken & Cheese Tortilla Bake but I gave it a facelift. A meat-free one, of course ;). This recipe is really versatile, you can add shredded beef or chicken if you want or change up the salsa, or the cheese, to one of your favorites.

Bean & Barley Tortilla Bake
Serves 4

1/2 can black beans, drained & rinsed
1 cup cooked barley
8 oz softened cream cheese (you can substitute with ricotta or cottage cheese)
1/2 cup salsa
4 flour tortillas (the size of the tortillas depends on the size of your baking dish, I used 8″)
1/2 cup shredded cheddar cheese
2 tsp + sprinkling Mrs. Dash Southwest Chipotle (you can make your own by mixing 1/2 tsp each of cumin, chili powder, chipotle pepper or cayenne pepper)
1 tsp + sprinkling  granulated garlic
2 tsp cumin
Salt & pepper to taste
Cooking spray

Preheat the oven to 400ºF. In a bowl mix together the black beans, cooked barley 2 tsp Mrs. Dash, 1 tsp garlic, 2 tbsp cumin, salt and pepper, set aside. Mix the cream cheese and salsa in a separate bowl.

Stack the tortillas on a cutting board and cut into quarters. The dish I used was too small for my tortillas so I just cut them to fit the best that I could. Don’t skip this step, it makes dishing out portion a lot easier! Spray a circular oven safe dish with high sides with cooking spray. Start with one layer of tortilla, then 1/3 of the black bean and barley and last, 1/3 of the cream cheese and salsa mixture, and a 1/4 of the shredded cheddar. Continue layering two more times. The top layer will be tortilla, shredded cheddar and a light sprinkling of granulated garlic and Mrs. Dash.

Bake for 18 – 20 minutes or until the cheese in melted and the tortillas start to crisp.

I served this with a little homemade guacamole and sauteed kale!

I just can’t get enough of those layers! MMMM.

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