John Myers
Ingredients for 4 servings:
- 1 gr. can/n kidney beans, approx. 400 g
- 1 gr. can/n beans, white, approx. 400 g
- 1 small can of corn, approx. 140 g
- 1 bunch of spring onions
- 50 g Gouda, grated
- 50 g Emmental cheese, grated
- 50 g Parmesan
- chives
- Tomato paste, approx. 4 – 6 tbsp
- 1 stock cube
- 250 ml water
- 2 garlic cloves
- n. B. spice(s)
- possibly cream (whipped cream), optional
- 1 tbsp sour cream
- 1 pack of tortillas
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Preheat the oven to 175°C (top/bottom heat) or 150-155°C (fan oven). Wash the beans and corn thoroughly and place them in a bowl. Briefly fry the sliced spring onions and crushed garlic in a pan with a little margarine. Add the beans and corn. Add about 250 ml of water, a stock cube, and 4-6 tablespoons of tomato paste to the pan. Mix everything well and season with spices and chives. Stir in some whipped cream, if desired. Bring everything to a boil briefly. Place the first tortilla on a baking sheet lined with baking paper. Spoon a ladleful of the sauce onto the tortilla, sprinkle with cheese, and place the next tortilla on top. This will make about 4 to 5 layers. Place a spoonful of sour cream, cheese, herb salt, and chives on the top layer. Bake the tortilla cake in the hot oven for about 20 minutes. Sour cream with chives, garlic, salt and pepper is a great sauce.
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