It’s definitely almost Spring in Raincouver. It’s been raining pretty much nonstop for the last three or four days but at least February is over. I spotted cherry blossoms near my house and there are crocuses and snow drops dotting local lawns. I won’t really know change is coming until I see a robin; that is the true sign of Spring for me.
I used to be the kitchen manager at a popular bar/hostel downtown and there was a little cafe attached as well. I used to do a sort of tortilla pie there as a lunch special sometimes and I suddenly remembered it a couple of weeks ago. I don’t remember quite how I used to do it so this recipe is a variation there of. It’s an easy recipe but some assembly is required. Don’t be intimidated by the steps, once the fillings are prepared it is quite simple.
Me and the man have been on a real hot sauce/spice kick lately so this is one spicy meatball (say with bad Italian accent)(except it’s not a meatball or Italian). But I digress. Feel free to eliminate or use only a quarter or half of the habenaro in the filling to tone down the heat a little. We can’t get enough of different hot sauces lately and are starting quite a collection. If anyone has good hot sauce suggestions please let me know in the comments!
This recipe will become vegan very easily as there is only a little bit of cheese and that could be switched for non dairy or left out all together.
Spicy Tex-Mex Tortilla Pie
Yield 8 Servings
Equipment: 8″ or 9″ spring form pan, parchment paper
3 clove garlic minced
1 red pepper julienned
1 med onion julienned
1 habenaro* minced (can be optional or use less than a whole habenaro)
1 lb firm tofu crumbled
2 t cumin
1/2 t tandoori masala spice
1 t chile powder
1/4 t chili flakes
1/2 can black beans (19 oz can)
3/4 can diced tomato (24 oz can)
1/2 bunch cilantro
4 oz shredded mozzarella (optional or substitute non-dairy shredded cheese)
4 large flour tortillas
Preheat oven to 375
*do not touch your face or skin after handling habenaros, wash hands after handling!!!
-saute the onion, pepper, garlic, habenaro and 1 t cumin. Make sure you put the fan on when sauteing with the habenaro! Don’t forget like I did and spend the next forty minutes choking and coughing on the the hot pepper fumes!
-set aside sauteed veg
-combine tofu with remaining spices, 1/4 can of the tomatoes and a bit of salt and pepper in a bowl, set aside
-combine 1/2 can tomato, beans and cilantro with a bit of salt and pepper (you can make the leftover canned stuff and cilantro into a salsa by giving it a little buzz in a processor and adding some lime juice and hot sauce!) set aside
-spray the springform with cooking spray and line with parchment
-press a tortilla into the bottom of the pan, it should be big enough to come up the sides of the pan a little
-place 3/4 of the tofu mixture and the cheese on the tortilla
-top with another tortilla, get your hands in there and press it down and tuck it in a little
-add the bean, tomato and cilantro mix
-add another tortilla, press and tuck
-top with the sauteed veg and remaining tofu
-finish with the last tortilla and cover with foil
-bake for 45 minutes
-rest for 10 minutes and invert onto a plate, gently release the springform
-cut into pieces with a serrated knife. Top with sour cream or greek style yogurt and salsa if you like. Add a salad and there’s dinner!
All you need is a pinata, margaritas and cha cha music and it’s easy to pretend it’s not raining and miserable outside! Ole!