Torta de tortilhas e feijão-preto

Ingredientes

• 8 6 " gluten free corn tortillas
• 2 tablespoons oil
• 1 large onion (diced)
• 2 cans (15 ounces each black beans, drained and rinsed)
• 1 cup gluten free salsa
• 1 cup frozen corn
• 4 green onions (scallions, thinly sliced, plus more for garnish)
• 2 garlic cloves (minced)
• 1 teaspoon ground cumin
• salt (to taste)
• freshly ground black pepper (to taste)
• 2 cups gluten & dairy free cheese substitute

Modo de preparo

1. 1

   Preheat oven to 400°F. Assemble 2 6" springform pans with the bottoms upside down. Lightly oil the bottom and sides of pans; set aside.

2. 2

   In a skillet over medium-high heat, heat the oil and cook onions until translucent. Add beans, salsa, corn, garlic, cumin, and salt and pepper. Stir to combine.

3. 3

   Place one tortilla in the bottom of each prepared pan. Dividing between the two pans, spread a third of the bean mixture, then 1/2 cup dairy free cheese (1/4 cup in each pan). Repeat with two more layers. Top with the last tortilla, and sprinkle with remaining 1/2 cup cheese substitute.

4. 4

   Bake at 400 degrees F until the top is lightly browned and everything is heated through, about 15 minutes. Run a sharp knife around edge of pan and remove sides. Sprinkle extra green onions on top for garnish. Cut into wedges using a serrated knife and top with your favorite toppings , such as salsa or guacamole.