Alright cooks – here is a new trick to store up your sleeve. This recipe rocks!
Let me preface this by saying I probably shouldn’t have been cooking tonight. Most normal people would throw some dry cereal in a bowl, pour some milk over it, and call it a night. And there is nothing wrong with that. In fact, I completely praise that.
See the thing is, when days are a bit more trying than normal being in the kitchen is all I want to do. There is something about pouring my half glass of wine, getting out my wooden cutting board, chopping up the veggies, throwing some seasoning in my palm to measure…it’s all completely therapeutic to me. Like how one might feel about a great run or a really really good cocktail. I need, no I CRAVE, that time.
Let’s back up a bit here. L hasn’t stopped coughing since Saturday (poor guy!) which translates to I haven’t slept since Friday night. It’s now significantly past Friday. That’s a lot of cups of coffee to function. Also, just for kicks, I managed to have the wind outwit me Sunday and slam a rather heavy SUV door into a rather delicate eye area. Yes, I have been officially sporting two lovely gashes and a full out black eye. Oh the comments you get…I’m sorry but no amount of adorable J Crew clothing and accessories can distract. I’m embracing the fight club look and going with it. Maybe tenants will start paying rent on time? Don’t mess with me.
So come Tuesday evening when one might decide to put their feet up I decided to get chopping. This recipe is to die for and I’m surprised it’s taken me this long to write about. It comes together beautifully on a week night, is an extremely healthy version of Mexican food, and feeds a lot. And just like when I make a real pie, I find myself going back to the pie dish just to ‘even things out’ which means have another teeny tiny slice and then another…it’s delicious.
- A bit of vegetable oil
- 1 large chopped onion
- 1 minced jalapeno
- 1 minced clove of garlic
- Small palmful of coriander
- Small palmful of cumin
- Salt and pepper
- 1 can of black beens
- 12 ounce beer
- A few cups of cooked chicken
- 2 cups frozen corn
- Large handful sliced scallions
- Whole wheat tortillas
- Shredded cheese
- It's been a long few days, let's keep this one casual.
- Preheat your oven to 400 degrees.
- In a large skillet, heat a bit of vegetable oil. Saute one large chopped onion, one minced jalapeno, and one minced clove of garlic until softened. Throw in a small palmful of coriander and cumin. Season with salt and pepper.
- Pour in a can of black beans and a 12 ounce beer. Simmer away until liquid is almost completed reduced, about 12 minutes.
- Stir in a few cups of cooked chicken (you can roast some of your own, saute a chicken breast and shred with a fork, or use a rotisserie chicken from the store), along with two cups of frozen corn and a large handful of sliced scallions.
- Take your pie dish and layer the bottom with whole wheat tortillas (you might have to rip them to fit accordingly). Put some shredded cheese over the tortilla then layer some of the chicken/bean mixture. Cover with more tortillas, then cheese, then chicken/bean mixture. One last layer of tortillas, and end with the remainder of the chicken/bean mixture and top with two good handfuls of cheese.
- Bake for 25 minutes until browned and bubbly. Serve with cool sour cream and salsa on the side.
Almost better than sleep. Almost.
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