Tomatillo Tortilla Bake
This dish is a crowd-pleaser, and it comes together really quickly, even if you make your own baked chips (see tips below).
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 5 minutes
Cook time: 45 minutes
Yield: 6 servings
The tomatillo sauce gives everything a bright, slightly acidic flavor—a perfect match for the crunch of the chips!
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
What You'll Need
3 cups crumbled baked corn tortilla chips
2 (15-ounce) jars salsa
2 cups corn
2 cups cooked or canned pinto beans, drained
1½ cups Tomatillo Sauce.
Diced avocados, for garnish
Earn your plant-based nutrition certificate
How to Make It
1 Preheat oven to 350 degrees F.
2 In a mixing bowl, combine crumbled tortilla chips, salsa, corn, and beans. Mix well. Spread to cover the bottom of a 9 × 13-inch nonstick baking dish. Cover with aluminum foil and bake for 30 minutes.
3 Remove the tortilla bake from the oven and let cool for 15 minutes. Drizzle with tomatillo sauce and top with avocado.
Cooking Tips
It's fine to use store-bought baked tortilla chips for this recipe,but I often make my own. I place 8 lightly salted corn tortillas on a baking sheet and bake at 350° for 5-8 minutes. Since they are easy to burn, I check them often. Once they are hard and crunchy, I let them cool for 10 minutes before crumbling them
You Might Also Like
Copyright 2022 Center for Nutrition Studies. All rights reserved.
