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Crisp Tortilla Stacks With Roasted Corn and Black Beans
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Serves 4
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For a flavorful light lunch--or a festive appetizer when company is coming--try this tortilla stack made with fiber-rich black beans, delicious roasted corn and spicy jalapenos, red onion and green peppers. Top it all off with a sauce made with refreshing cilantro, zesty garlic and sweet sun-dried tomatoes. It's one of dozens of meatless and dairy-free recipes from The New Vegan Cookbook by Lorna Sass.
3 cups fresh or frozen corn kernels
1 or 2 jalapeños, seeded and finely diced
1 large green bell pepper, seeded and diced
2 tablespoons olive oil
1 pound plum tomatoes, coarsely chopped
2 cups diced red onion
Salt and freshly ground pepper
About 1¾ cups or one 15-ounce can cooked black beans, drained and rinsed
½ cup chopped cilantro
4 to 5 tablespoons freshly squeezed lime juice
8 corn tortillas (about 6 inches in diameter)
cilantro sauce (see recipe below)
2 limes, cut into wedges
1. Set the broiler rack about 5 inches from the element and preheat the broiler.
2. Spread out the corn, jalapeños and green bell pepper on a large nonstick roasting or baking pan. Drizzle with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Broil for 3 minutes, stir, and then continue broiling until some of the corn kernels are speckled with brown spots, 3 to 5 minutes longer. Transfer the vegetables to a large bowl.
3. Spread out the tomatoes and red onion in the pan. Drizzle with remaining tablespoon of oil. Season well with salt and pepper. Broil for 4 minutes, toss, then continue to broil until the onions or tomatoes begin to be singed around the edges, 3 to 5 minutes longer. Add to the bowl along with the black beans and cilantro. Add enough salt, pepper and lime juice to give the mixture lots of flavor.
4. Turn off the broiler. Set a shelf in the middle of the oven and set the temperature to 400 degrees F. Just before you are ready to serve, set the tortillas directly on the oven rack and toast until crisp, 3 to 4 minutes.
5. To assemble each stack, set a tortilla on a large dinner plate and mound about ¾ cup of roasted corn salad on top. Cover with a second tortilla and another ¾ cup of corn salad. Spoon a heaping tablespoon of Silken Cilantro Sauce on top. Place 2 lime wedges on either side of the plate. Serve warm or at room temperature. Pass the extra cilantro sauce in a bowl.
Makes 1¾ cups
This zesty sauce has the texture of mayonnaise and is quite versatile, writes food journalist Lorna Sass. In addition to topping the tortilla stacks, it makes a good dressing for coleslaw and a fine dip for corn chips. In fact, its taste and olive hue are similar to that of guacamole.
The creamy, rich base of the sauce is silken tofu (also known as soft, or Japanese-style, tofu)—but that can be the cook's secret, since the cilantro and garlic dominate, with the sun-dried tomatoes contributing an extra layer of flavor. One small clove of garlic creates a good balance, but serious garlic lovers may want more.
1½ tablespoons olive oil or oil from sun-dried tomatoes
1 small shallot, chopped
1 or 2 small cloves garlic, chopped
1 to 1¼ teaspoons salt
12 ounces (1½ cups) silken tofu (also called soft, silk or Japanese-style tofu)
2 cups tightly packed cilantro leaves and tender stems (that is, 1 good-sized bunch)
¼ cup chopped sun-dried tomatoes, oil-packed
1 to 2 tablespoons freshly squeezed lime juice
Place the ingredients in a blender in the order listed, using the smaller amounts of salt and lime juice. Purée until very smooth, about 1 minute. Add more salt and lime juice, if needed, to give the sauce a nice balance of flavors.
Use immediately or refrigerate in a tightly covered container for up to 3 days. Stir well before each use. Thin with lime juice or water if the sauce becomes too thick.
Other Ideas
• Instead of cilantro sauce, create a topping with mashed ripe avocado seasoned with lime juice and salt.
• Remove the tortillas from the oven when they are warm but still pliable, not stiff.
• Make burritos by wrapping the corn and bean mixture in soft flour tortillas.
From the New Vegan Cookbook by Lorna Sass (Chronicle Books).
• This recipe comes up high in carbs. To reduce that amount, use fewer tortillas in your stack.
Calories
| 780
| | Fat | 16 g | Sat. Fat
| 1.5 g | Protein
| 20 g | | Cholesterol | 0 mg | | Sodium | 400 mg | | Carbohydrates | 144 g | | Fiber | 20 g | | Sugars | 12 g | Vitamin A
| 25% DV
| Vitamin C
| 130% DV
| Iron
| 15% RDA
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Note: When the number of servings is listed as a
range, the smaller portion is analyzed. Optional ingredients are not
included in the analysis. The Daily Value (DV) of a vitamin or mineral is given when it is 10 percent or more.
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