Recipe: Taco Torte

Homemade tortillas are so much easier than I ever imagined. You can use them for a variety of Mexican-inspired dishes, but this taco torte was absolutely delicious. It’s a savory cake, like a stacked Mexican pizza. Each bite has all the flavors of a taco with crispy edged tortillas in between. Prepare the tortillas ahead of time (or opt for store-bought) then quickly customize the torte to you preferences for a quick weeknight meal. Enjoy and happy baking!

Taco Torte
Adapted from a Smitten Kitchen recipe
6 to 8 servings

Nonstick cooking spray
1 Tbsp. vegetable oil
1 medium onion, finely chopped
1 garlic clove, minced
1 jalapeno, finely chopped (optional)
1 tsp. cumin or taco seasoning
1 15-oz. can chopped tomatoes
¼ cup tomato paste
2 15-oz. cans black, pinto or kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper to taste
1½ cup frozen corn kernels
3 cups kale or spinach leaves
2 cups shredded Mexican cheese
Chopped fresh cilantro, sour cream, sliced avocados and/or salsa for serving
6 flour tortillas (Recipe follows.)

• Heat the oven to 400 degrees. Line a 9-inch round cake pan with foil and spray with nonstick spray. Set aside.
• In a large skillet over medium heat, warm the oil, then add the onion, garlic, jalapeno (if using) and cumin, and saute until the onion is softened until the cumin is fragrant, about 3 minutes.
• Stir in the tomatoes and tomato paste, then the beans. Season with salt and pepper to taste.
Simmer until everything is hot, about 3 minutes.
• Add the corn and kale and stir until the leaves are wilted and everything is well combined. Season to taste.
• Place 1 tortilla in the prepared cake pan. Spread one-sixth of the bean mixture evenly over the tortilla, then sprinkle ¼ cup cheese evenly over the top. Repeat with 5 more layers, ending with the last of the bean mixture and shredded cheese.
• Bake until the top is lightly browned, about 20 minutes. Let rest 5 minutes before removing it from the pan by carefully lifting the foil. Sprinkle with chopped cilantro.
• Cut into wedges and serve with sour cream, salsa or avocado.

Flour Tortillas
Adapted from a recipe at Cooks.com
Makes 8 tortillas

1½ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
1/6 cup vegetable oil
½ cup warm water

• In a large mixing bowl, use your hands to mix together the flour, salt and baking powder. Add the oil and water and knead until the dough comes together until the dough is smooth, about 2 to 4 minutes.
• Transfer the dough onto a floured work surface and divide into 8 equal portions. Roll each piece into a ball and then flatten with your hands, adding more flour as needed to keep from sticking. Place on a large plate, cover with a clean towel and let rest 15 minutes.
• Roll each piece of dough into a rough circle about 6 to 7 inches in diameter. Set aside in a single layer.
• Place a large pan over medium-high heat. When the surface is very hot, add 1 tortilla and toast 1 minute, until the bottom has a few pale brown spots. Flip and toast another 30 seconds, until both sides have a few light brown blisters.
• Remove from the pan with tongs and stack in a covered container or zip-top bag. Repeat with remaining tortillas, wiping out the pan between each to collect any excess flour. Serve warm or let cool for later use. Tortillas will keep, frozen and separated with parchment paper and stored in a zip-top bag.