Crisp Tortilla Stacks with Roasted Corn and Black Beans

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Crisp Tortilla Stacks with Roasted Corn and Black Beans

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups fresh or frozen corn kernels

1 jalapenos -- seeded and finely

diced (1 to 2)

1 large green bell pepper -- seeded and diced

2 tablespoons olive oil

salt and freshly ground pepper

1 pound plum tomatoes -- coarsely chopped

2 cups diced red onion

about 1 3/4 cups cooked black beans or -- drained

and rinsed

one 15-ounce can

1/2 cup chopped cilantro

4 tablespoons freshly squeezed lime juice -- (4 to 5)

8 corn tortillas (about 6 inches in

diameter)

Silken Cilantro Sauce

1 1/2 tablespoons olive oil or oil from sun-dried tomatoes

1 small shallot -- chopped

1 small cloves garlic -- chopped (1 to 2)

1 teaspoon salt -- (1 to 1 1/4)

12 ounces silken-soft tofu -- (1 1/2 cups)

2 cups tightly packed cilantro leaves and tender

stems (1 good-sized bunch)

1/4 cup chopped sun-dried tomatoes (oil-packed)

1 tablespoon freshly squeezed lime juice -- (1 to 2)

2 limes -- cut into wedges

 

Set the broiler rack about 5 inches from the element and preheat the

broiler. Spread out the corn, jalapenos, and green bell pepper on a large,

non-stick 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.

 

Spread out the tomatoes and red onion on the same pan. Drizzle with the

remaining tablespoon of oil. Season well with salt and pepper. Broil for 4

minutes, toss, and then continue to broil until the onions or tomatoes begin

to be tinged 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.

 

Turn off the broiler. Set a shelf in the middle of the oven and set the

temperature to 400°F. Just before you are ready to serve, set the tortillas

directly on the oven rack and toast until crisp, 3 to 4 minutes. (Or, if you

prefer, heat the tortillas just until they are warm, but still pliable.)

 

To assemble each stack, set a tortilla on a large dinner plate and mound

about 3/4 cup of roasted corn salad on top. Cover with a second tortilla and

another 3/4 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.

 

Silken Cilantro Sauce

 

Place the ingredients in a blender in the order listed, using the smaller

amounts of salt and lime juice. Puree until very smooth, about 1 minute. Add

more salt and lime juice, if needed, to give the sauce a good balance of

flavors.

 

Use immediately or refrigerate in a tightly covered container up to 3 days.

Stir well before each use. Thin with lime juice or water if the sauce

becomes too thick.

 

 

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