The growing season is coming to an end here and I have harvested my sweet frying peppers (Jimmy Nardello). Even with the hard weather I have a good crop. I picked them as I needed them all summer and this last week I picked the last, over 4 quarts worth, from only 6 plants.(and almost no watering). Because they are so versatile I put them in lots of meals.
With the weather turning cooler, something hot from the oven makes me think of this dish. It does take a little bit longer to prepare than what I like to do on a work night, but I had to work today and didn’t want to wait for next weekend. This one has about 45 minutes of prep time and a 20-25 minute baking time.
My family loves for Mexican dishes, naturally. My grandmother grew up in Nicaragua and my mother made great Hispanic dishes. I kind of made this one as a tribute to that upbringing. My husband and sons love it.
NOTE: Do not use the dried summer sausage type chorizo. It should be the soft type (like ground pork).
You can also use half ground beef and half chorizo, for those who like it less spicy.
15-20 corn tortillas (depending on the size of dish you put it in)
1 large or 2 medium yellow onions, medium dice
1 cup of sweet frying peppers (red and green mix) , medium dice
1/4 cup of pickled jalapeno peppers, diced
1 tsp granulated garlic
1 tsp dried oregano
1 Tbs smoked paprika
1 tsp smoked chipotle powder
1 jar (24oz) bottle of your favorite red salsa (mine is Antonio Farms Roasted Chipotle Corn & Lime Salsa)
1 can (15oz) of drained black beans
1 can (10oz) of red enchilada sauce, medium heat
Preheat oven to 375F.
In a large skillet, brown the chorizo with the onions and peppers, drain any fat, add the jalapenos, garlic, oregano, paprika and chipotle. Saute a few minutes longer. Turn off heat.
While the chorizo and veggies are cooking…..
Rinse and drain your black beans. Set aside. Shred your cheese. (try not to taste it too many times)
Get a 13x9x3 pan (or similar size), spray with non-stick cooking spray. Lay out your first layer of tortillas. Put 3 whole tortillas down the center. Then cut 2-3 tortillas in half and one into quarters. Line the sides of the bottom with the half pieces (straight edges to outside) and corners with the quarter pieces. They will overlap in places and have small gaps in others.
Put half of your chorizo mixture on top of the tortillas. Then put half of the shredded cheese. Pour all the salsa on top of this. Press the filling down until it is sort of level. Add the next level of tortillas and then the last half of the chorizo mixture. Now add the drained black beans and carefully spread the enchilada sauce, trying to get an even layer. Now add the last of the shredded cheese.
Put the dish in the oven for 25-30 until heated through.
Remove and let cool slightly before cutting. Enjoy! Makes 8 generous servings.
NOTE: Leftovers freeze well; great for your lunchbox!