Recipe for Cinco de Mayo

Tomorrow is Cinco de Mayo. I know that means Fifth of May, but beyond that I have no clue. I noticed today that the Mexican restaurants in my neighbor are getting all dolled up for a major day of cervaza drinking tomorrow. But what is it all about anyways? Though, any excuse for latin cusine is all right with me. I want to share a delicioso recipe—it is probrably more southwest then mexican, but yummy anyhow. Print this baby out and enjoy!!! I would say great for entertaining, including days other than cinco de mayo!

Tortilla Casserole

Whatcha Ya Need:

One 16oz can of black beans, drained & rinsed
One 16oz of crushed tomato (no salt & fire roasted if possible)
2 cups frozen corn kernels, thawed
2 green onions minced
1/2 tsp ground cumin
1/2 tsp dried oregano
8 whole wheat tortillas
1/2 cup Monterary Jack cheese

Whatcha Do:

  1. Preheat the oven to 400 degrees while you are preparing the grub.
  2. Combine the first 7 ingredients in a mixing bowl and mix it like a master! Add a little salt and pepper if that’s your thing. Maybe even some dried red pepper if you are feeling fiesty.
  3. Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas (overlapping), half of the bean mixture, half of the cheese & repeat!
  4. Bake this baby for about 15 minutes or until the cheese is deliciously bubbly. I let it stand for a few minutes while I prepare a salad, then cut into squares and serve. You could also add some salsa or sour cream on top! Good stuff!
Join The Paint Wisdom Newsletter!

My weekly newsletter is filled with studio updates,
announcements,& short musings intended to nourish your Artist Soul.