Festive Cuban Tortilla Torta with Warm Spices
Serves: 8 to 10
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!
- 2 cups diced yams Add to list
- 3 tablespoons olive oil (divided) Add to list
- Salt and pepper to taste Add to list
- 2 cups chopped onions Add to list
- 3 to 4 cloves garlic Add to list
- 1 Anaheim chile, seeded and chopped (You may use 1 small can of diced green chiles, drained, if you prefer) Add to list
- 2 tablespoons fresh oregano Add to list
- 1 teaspoon each ground cumin and chile powder Add to list
- 1/2 teaspoon chipotle powder (or more to taste) Add to list
- 1/4 teaspoon ground cinnamon Add to list
- 3 cups cooked black beans Add to list
- 12 to 15 corn tortillas (depending on their size) Add to list
- 3 cups red enchilada sauce (mild or medium) Add to list
- 2 avocados, diced Add to list
- 4 to 5 cups shredded Jack or cheddar cheese Add to list
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:
Cooked brown rice
Roasted or grilled chicken or steak
Recipe by, PCC Chef
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.
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