Cheesy Bean Bake with Tortillas

Name: Cheesy Bean Bake with Tortillas
Prep time: 20 min
Yield: 4 servings
Ingredients: 1 cup Vegan Queso Sauce; 3 tbsp neutral-flavored oil; 1 small yellow onion; Kosher; 1 ½ tsp ground cumin; 1 ½ tsp dried oregano; 1 ½ tsp smoked paprika; ½ tsp ground coriander; 6 finely chopped garlic cloves; 1 chipotle pepper in adobo; 1-3 tsp adobo sauce; 2 tbsp tomato paste; 2 pinto beans; 3 scallions; 1 handful cilantro leaves and tender stems; 2 medium Roma or plum tomatoes; 12 small flour or corn tortillas or 8 medium-sized tortillas

👥 4 servings

🍽️ main

⏱️ Prep: 20 minutes

🥗 Vegan

🗣️ English (detected)

#main #cheesy #bean #bake #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

Vegan Queso Sauce 1 cup
neutral-flavored oil 3 tbsp
small yellow onion 1
Kosher
ground cumin 1 ½ tsp
dried oregano 1 ½ tsp
smoked paprika 1 ½ tsp
ground coriander ½ tsp
finely chopped garlic cloves 6
chipotle pepper in adobo 1
adobo sauce 1-3 tsp
tomato paste 2 tbsp
pinto beans 2
scallions 3
cilantro leaves and tender stems 1 handful
medium Roma or plum tomatoes 2
small flour or corn tortillas or 8 medium-sized tortillas 12

📝

Don’t have chipotle peppers in adobo? Add an extra 1/2 tsp smoked paprika and 1/2 tsp red pepper flakes (or 1/4 tsp cayenne pepper) to the spices in step 4(a). Not a fan of cilantro? Omit it or replace it with a small handful of flat-leaf parsley. For an indulgent game-day-style meal, scoop up the Cheesy Bean Bake with tortilla chips instead of serving with tortillas. Storage: Store the Cheesy Bean Bake in the fridge for 4 to 5 days. Reheat in the microwave until warmed through or in the oven at 350°F / 175°C for 5 to 7 minutes, or until heated through. Heat your tortillas as listed in step 8(b). Add on freshly chopped scallions, cilantro, and tomatoes right before serving with the tortillas. Nutrition boost: Use whole wheat or multigrain tortillas, or serve the Cheesy Bean Bake over cooked farro or brown rice. For more veggie action, serve alongside roasted zucchini and/or corn. For more protein, shred some super-firm tofu and pan-fry it in olive oil, seasoning with salt (basic instructions here); use as a topper; or top with browned soyrizo. Shortcut: Skip the oven and simply stuff the queso and beans into warm tortillas. Shortcut: Skip the scallions and tomatoes, and use pico de gallo instead.

1

Gather: Vegan Queso Sauce , neutral-flavored oil , small yellow onion , Kosher salt and freshly cracked black pepper, ground cumin , dried oregano , smoked paprika , ground coriander , finely chopped garlic cloves , chipotle pepper in adobo , adobo sauce , tomato paste , pinto beans , scallions , cilantro leaves and tender stems , medium Roma or plum tomatoes , small flour or corn tortillas or 8 medium-sized tortillas .
2

Take the Vegan Queso Sauce out of the fridge.
3

Arrange a rack in the middle of the oven and one rack directly underneath the broiler. Preheat the oven to 475ºF / 245ºC.
4

While the oven preheats, prepare your side salad (if you're making one).
5

Heat a 10-inch (25 cm) or 12-inch (30 cm) ovenproof frying pan or sauté pan over medium-high heat. Add the oil, and once shimmering, add the onion with a pinch of salt. Stir occasionally for 5 minutes or until softened. Meanwhile, mix together the cumin, oregano, smoked paprika, and coriander in a small bowl.
6

To the onion, add the chopped garlic, chipotle pepper (plus adobo sauce if using), and tomato paste. Cook for 2 minutes , stirring frequently. If it starts to burn, lower the heat. Add the spices and stir constantly for 30 seconds.
7

Add in the drained beans, 1 tsp kosher salt, and several cracks of pepper, tossing to coat the beans. Take off the heat. Taste, adding more salt and pepper as needed, keeping in mind the Vegan Queso Sauce will also add salt.
8

Spread the beans out in an even layer. Spread the Vegan Queso Sauce on top, as evenly as you can. Transfer to the middle rack and bake until the queso has set on top of the beans, 7 to 10 minutes. If you’d like a little browning on top, turn on your oven broiler. Use oven mitts to transfer the pan to the rack underneath the broiler. Broil for 2-3 minutes , keeping a close eye to prevent burning.
9

While it bakes, prep the other ingredients and heat the tortillas. Thinly slice the scallions (white and dark green tops). Chop the cilantro. Finely chop the tomatoes. To heat tortillas: Heat a cast iron skillet over medium-high heat. Once hot, add each tortilla for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep them warm.
10

Using oven mitts, remove the bean bake from the oven and let it cool for a few minutes. Garnish with scallions, cilantro, and tomatoes. Scoop up with the warmed tortillas and serve with your side salad, if you made one.

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