Updated: Jul 24
Hello hungry people!
Since restaurant eating is out of the realm right now due to Covid, I dreamed up my own easy "Mexican" dish recently, health-i-fied to our particular dietary standards, and Steve said: "Wow, this is as good as anything you'd get in a Mexican restaurant and I could eat the whole pan!" Judging by the pan above, he almost did! I liked it too so now it's going to be a "keeper" recipe in our house and I thought I'd share it with you in case you want to try it too. Super easy!
Here's what I did ...
Put some salsa on the bottom of a 9x13 non-stick pan. I wanted it to soak into the chips so they would become like a soft crust. Mission accomplished.
BTW, I like these 9x13 pans because they have a lid for the fridge if you have leftovers you want to eat the next day.
Crush one large-ish bag of yellow tortilla chips. I put mine in a gallon Ziploc bag and hit them with a wood spoon 'til they are bite-sized crushed. Sprinkle those over the salsa, reserving some chips for the top.
Rinse and drain two cans of black beans and layer on top the chips.
I then took one container of this yummy non-dairy plant-based sour cream and added diced garlic, dry onion, salt, and some lite coconut milk, stirring it well as I wanted it closer to "pourable" rather than "spoon it out in lumps." I poured that all over the beans and it soaks down in. You can add more salt or other spices to the sour cream at this stage if you wish. I think next time I'm going to add a little chili powder and paprika for fun.
I added more salsa on top the beans. All told, I used one small jar of salsa and a half jar I had left over in the fridge and it was just right. Two small jars would work as well I think. This prevents it from getting too dry.
I added more crushed tortilla chips on top the salsa as the last layer because I wanted "crunch" on top.
Bake uncovered at 350 degrees for about 30 minutes or until beans are hot and sour cream is melted.
You might notice there's no cheese in this. We don't eat dairy anymore so I leave cheese out of everything I make now and you know what? We no longer even notice.
I also think adding sliced black olives would be good with the beans too. Or diced green chilis if you're the adventurous sort.
We eat organic and this whole pan cost about $12-15 organic ingredients to make.
This freezes well too and these are great freezer takeout containers I have recently begun using as they stack well, are economical, wash well, and are easy to heat things up in the microwave even when frozen.