|Preparation Time||30 Minutes|
|Cook Time||2 Hours|
|Total Time||2 Hours, 30 Minutes|
|Main Ingredient||Kidney Beans|
|Category||Beans & Legumes|
|Cook Method||Baking; Broiling; Boiling|
|Diet||Low Calorie; Low Cholesterol; Heart Healthy; High Protein; High Fiber|
1 cup dried kidney beans, picked over and rinsed, soaked overnight, and drained
3 cups water
8 corn tortillas, 6 inches in diameter
10 plum (Roma) tomatoes, cored
1 yellow onion, cut into 8 wedges
1/4 cup fresh cilantro, chopped
1 teaspoon salt
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup Monterey Jack cheese, shredded
1 green onion, thinly sliced
Boil the beans and water in a saucepan over high heat. Reduce the heat, cover partially, and simmer 65-75 minutes. Drain.
Preheat the oven to 400ï¿½F. Cut the tortillas into wedges and place on a baking sheet. Bake 4-5 minutes until crisp and set aside.
Heat the broiler, positioning the cooking rack 4 inches from the heat source. Line a baking sheet with aluminum foil, and add the tomatoes, yellow onion wedges, and jalapeï¿½os. Broil 4-5 minutes, stir the vegetables, and broil 3-4 minutes longer. Transfer to a covered bowl and let cool 10 minutes.
Reduce the oven temperature to 350ï¿½F. Peel the tomatoes and jalapeï¿½os, then coarsely puree in a blender. Add the cilantro and 1/2 teaspoon of salt, pulsing 1-2 times. Set aside.
Heat 2 1/2 tablespoons of oil in a frying pan over medium-high heat. Sautï¿½ the garlic 1-2 minutes, then add the cooked beans and the remaining salt. Cook 3 minutes, then remove from the heat.
Grease a baking dish with the remaining oil. Spread 1/2 cup of tomato sauce in the dish and layer 1/3 of the tortilla wedges and 1/3 of the bean mixture. Repeat the layering, then top with the remaining sauce. Sprinkle with the cheese and bake 25-30 minutes.
Cut into squares, garnish with the green onion, and serve.
Calories: 314 cal
Total fat: 11g
Saturated fat: 3g
Monounsaturated fat: 6g