Name: Tomatillo Tortilla Bake
Prep time: 5 min
Cook time: 45 min
Ingredients: 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

By LeAnne Campbell, PhD

(0)

This dish is a crowd-pleaser, and it comes together really quickly, even if you make your own baked chips (see tips below).

Prep: 5 mins Cook: 45 mins Yield: 6 servings

Gluten Free Low Sugar Nut Free Soy Free

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)

Ingredients

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

Instructions

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

1. 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