This is a favorite vegetarian recipe. It’s great because you can use to turn leftover fresh salsa and guacamole into something new. But you can also use prepared salsa (from a jar) and *guacamole (frozen) and easily have all the ingredients “on hand” for a last minute dinner—Preparation time is only 10-15 minutes, baking time 25 minutes. From Easy Weeknight Favorites.
• 1 (16 oz) can refried beans
–OR- drained black beans
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 eight-inch flour tortillas
• 1 cup chunky salsa (fresh will work—just drain extra juices) mild or medium according to preference
• 2 (4-6 oz) cartons of *guacamole or about 1½ -2 cups fresh guacamole
• 1 (8 oz) package of shredded Mexican cheese blend cheese or cheddar cheese
• Garnishes: sour cream, chopped lettuce or spinach, additional salsa or guacamole
1. Combine beans with chili powder and cumin, set aside (I prefer black beans over refried beans). Line a 9-inch cake pan with aluminum foil and lightly grease.
2. Place 1 tortilla on the bottom and spread with half of the bean mixture, top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
3. Repeat layers with remaining ingredients, except cheese. (Pan will be quite full).
4. Cover with foil and bake at 350ºF for 20 minutes. Uncover and sprinkle remaining cheese on top. Bake uncovered an additional 3-5 minutes until cheese melts. Cut into wedges to serve. Garnish, if desired. Yields 6-8 servings.
*Note: you can make your own guacamole, but I prefer to buy “fresherized” guacamole for this recipe that is available at grocery stores in the same section as baby carrots. It tastes great, has no preservatives, and can be frozen (thaw before using it in this recipe). Also it is usually the same price or cheaper than buying avocados! I’ve found it both at Wegmans and Aldi.