taco cake

Taco Torte: A Flavorful Layered Delight

Cooking Time

This scrumptious Taco Torte takes about 15 minutes of prep and 20 minutes of baking, making it a perfect dish for gatherings or cozy dinners.

Ingredients

• Nonstick cooking spray
• 1 tablespoon olive, vegetable, or canola oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 fresh chili pepper, chopped (optional)
• 1 teaspoon ground cumin
• 1.5teaspoons chili powder (adjust as desired)
• 1 can (14 ounces) or 1.5 cups chopped tomatoes, drained, with 1/3 cup juice saved
• 1/4 cup tomato paste
• 2 cans (15.5 ounces each) black, red, or kidney beans, drained and rinsed (or a mix of any two)
• Kosher or coarse salt and black pepper, to taste
• 1.5 cups fresh corn kernels (from 1 to 2 ears), from 1 can (15 ounces), or frozen and thawed
• 3 cups rough-chopped spinach leaves
• 6 medium-sized (8-inch) flour tortillas (corn can work too)
• 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese (or a blend)
• Fresh cilantro, sour cream, and/or salsa for serving (optional)

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a 9-inch round cake pan or cast-iron skillet by lining it tightly with foil and spraying it with nonstick spray. Alternatively, use a 9-inch springform pan, which allows for easier removal without foil.

Next, heat the oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and optional chili pepper, allowing them to sauté until the onion is translucent and fragrant, approximately 3 minutes. Stir in the tomatoes along with the reserved juice and tomato paste, mixing in the rinsed beans thereafter. Season this mixture with salt and pepper, allowing it to simmer for 3 minutes until warmed through.

Introduce the corn and spinach to the skillet, stirring until the spinach has wilted and everything is harmoniously blended and steaming hot, which should take about another 3 minutes. Adjust seasoning as needed.

Now it's time to assemble your torte! Start by placing one tortilla at the bottom of your prepared pan. Layer on approximately one-sixth of the bean and vegetable blend, followed by a sprinkle of 1/4 to 1/3 cup of shredded cheese. Repeat this layering process for the remaining tortillas, finishing with a final layer of the bean mixture and the remaining cheese on top.

Slide your layered creation into the oven and bake until the torte is hot and the cheese is lightly golden, roughly 20 minutes. For an extra crispy top, feel free to broil it for a moment, watching closely to prevent burning. After baking, let it rest for about 5 minutes before carefully removing it from the pan, either by lifting the foil or using the springform method.

Slice the torte into wedges using a sharp knife. Serve warm, garnished with fresh cilantro if desired, along with sour cream or salsa on the side. Enjoy this vibrant, flavorful dish with loved ones!

Tip: You can prepare this tasty torte in advance. Simply make it the night before, store it in the refrigerator, and let it sit at room temperature for 20 to 30 minutes before baking. It reheats wonderfully as well!