My mom was on a groove, for a while, of making prepared frozen dinners for us kids. She made a veggie version of this dish once, and it was AWESOME! It took me ages to try to find the recipe again, but today I was able to find an online copy of the cookbook, here. Yay!
So here’s the long-form version of the recipe:
Telluride Black Bean Tortilla Back (veggie version)
- 1 lb. ground beef (or in the veggie version, Yves Veggie Ground Round, or similar meat substitute)
- 1/2 C. chopped onion
- 1 (15 oz) can black beans, drained and rinsed
- 1 (16 oz) can stewed tomatoes, Mexican style
- 1/2 C. enchilada sauce
- 1 t. chili powder
- 1 t. cumin
- 1/4 t. pepper
- 6 fajita sized flour tortillas
- 3 oz. low-fat cream cheese, softened
- 1 (4 oz) can diced green chiles, drained
- 1/2 – 1 C. shredded jack or cheddar cheese on serving day*
Brown meat (or veggie ground round) and onion in a large skillet and drain fat (if using meat). Break up the stewed tomatoes in a blender or food processor, then add to the skillet. Stir in the beans, sauce, and seasonings. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
Spread one side of tortillas with cream cheese, then top with chiles. Fold in half (with cream cheese inside). Pour half the meat mixture into a prepared (with foil and plastic wrap) 8 by 11 dish. Arrange tortillas over sauce, overlapping as necessary. Pour remaining meat mixture over tortillas. Freeze.
When ready to serve, return unwrapped casserole to 8 by 11 dish and thaw. Cover with foil and bake at 350 degrees F. for 20-30 minutes. * Uncover and sprinkle that 1/2 – 1 C. jack or cheddar cheese across top. Bake 5 more minutes or until bubbly.
Personally, I really like this just as a fresh dish as well, and I also like to add extra veggie, like green, yellow, and orange bell pepper strips, to the filling to give it more colour, crunch, and nutrients.I’ve served this to many o’ omnivores, and they’ve all really enjoyed it. Mission accomplished!