Cuban Tortilla Torta with Warm Spices

Serves: 8 to 10

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

There are so many layers of flavor in this dish! The bright spark of the yams pairs perfectly with the warm spice of the beans and the cool taste of the avocados. Bring on the sun!

Ingredients

Preparation

Preheat your oven to 375° F. Toss the yams with 1 tablespoon of the olive oil and season with a little salt and pepper. Spread out on a baking sheet and roast for 15 minutes, or until tender and lightly golden.

In a heavy sauté pan heat the remaining oil over medium high heat and sauté the onions, garlic and chiles for 5 to 6 minutes, or until the onions are tender. Stir in the oregano, cumin, chile powder, chipotle powder and cinnamon and cook for 1 minute more. Add the beans and mash lightly to absorb lots of flavor. Season with salt and pepper. (It should be highly seasoned!)

Dip 4 to 5 of the tortillas in enchilada sauce and place them in the bottom of a 9x13-inch casserole dish. (You may break them in half to fit better if you like.) Top with 1/2 of the bean mixture, 1/2 of the yams, 1/2 the avocado and 1/3 of the cheese. You may drizzle with a little extra sauce if you prefer a juicier dish.

Repeat with 4 or 5 more dipped tortillas, bean mixture, avocadoes, cheese and sauce. Top with a last layer of 4 or 5 dipped tortillas and the last of the cheese. Bake at 375° F, uncovered, for 25 to 30 minutes until bubbly and golden.

Other options for layering:
Black olives
Cooked brown rice
Cilantro
Fresh tomatoes
Roasted or grilled chicken or steak

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: avocados, black beans, cheese, yams

Comments

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Really delicous recipe!

For the tastiest result, use the sprouted corn tortillas.

quick question on the Cuban Tortilla Torta with Warm Spices

Where does the enchilada sauce come from that the tortillas are dipped in. Is it made or purchased? Receipe looks fantastic and I want to make it. But, I need to figure out where the enchilada sauce comes from.

enchilada sauce

Hi Robert!

Fortunately this couldn't be any easier. PCC carries an excellent enchilada sauce made by Hatch. It's kind of a kitchen staple for me. I use it in Huevos Rancheros, chili and lots of other soup recipes to spark up the flavor.

Enjoy!
Lynne

Tortillas are not Cuban, they

Tortillas are not Cuban, they are Mexican -.-

i just made this tonight and

i just made this tonight and I'm thrilled. It's a lot of food, tho.. do you think it would work to freeze some for later, or would it get yucky?

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