Taco Torte

Dear Turkey,

This looks like you spent

Hours making it, and tastes

Just as impressive

Taco Torte

(serves 6, adapted from smitten kitchen)

Ingredients:

- 1 T oil

- 3/4 c diced onion or shallots (frozen is fine -- no need to defrost any veggies beforehand)

- 1 t minced garlic (jarred is fine)

- 1 small chili pepper, diced 

- 1 t cumin

- 1.5 t chili powder

- 1 can diced tomatoes and their juice

- 1 tiny can tomato paste 

- 2 cans beans of your choice, rinsed and drained

- salt and pepper

- 1 can corn, rinsed and drained, or 1.5 c frozen corn 

- 3 c frozen spinach or 1 bag fresh baby spinach

- 6 8-inch tortillas (flour or corn)

- 2 c shredded cheese

- cilantro, sour cream, chipotle tabasco, and salsa, for garnish

Instructions:

- Generously oil a 9-inch cake or pie tin, a cast iron skillet, or another oven safe pan (you'll see from the picture that I went with a bigger pan and I didn't regret it).

- In another large pot, heat the oil, garlic, onion, chili, and spices and cook about 3 minutes, stirring. Add the tomatoes and tomato paste, followed by the beans and corn. Cook until everything is good and bubbling, and then turn off heat or turn heat to low and stir in spinach. Cook until the spinach is wilted/thawed. Season to taste. 

- Place a tortilla in the bottom of your prepared pan. Spread 1/6th of the bean mixture over that, followed by 1/6th of the cheese. Don't worry -- this isn't rocket science. Repeat with all the layers, ending with cheese. 

- Bake at 400 F for about 20 minutes, and then finish under the broiler for 2 minutes. Let stand 5 minutes before slicing. Top with garnishes.

Enjoy,

Tofu