Taco Cake

Are we in need of a little comfort?

This is basically enchiladas for lazy people. I found this recipe over at Smitten Kitchen a couple of years ago and made a few tweaks to lower the points... enough to add avocado and still meet my nutrition goals. I also switched in kale, in lieu of spinach. Kale is better in baked tomato dishes, also, it was in my fridge. With over six cups of vegetables, and corn and beans being "free" on the new WW plan, one can enjoy this filling, delicious, AND EASY comfort dish, that won't screw up your diet. And these days, I feel we are all in need of more than a little comfort.


Yield: 4 servings/8 smart points per serving

Ingredients:

1 small sweet onion, chopped fine
1 small jalapeño, sliced. PLEASE add more if you like spicy
1 TBS olive oil
2 cloves garlic, minced
1/2 tsp cumin
2 tsp chili powder
1 TBS fresh oregano and thyme
1 tsp salt, more to taste
1/4 tsp ground black pepper
1 14.4 oz can diced tomatoes (I like Muir Glen)
1/4 C tomato paste
2 15 oz cans beans (We like Pinto and Black)
1.5 C frozen corn, rinsed under hot water, and drained (I like HEB super sweet)
4 C kale, chopped or torn into bite-sized pieces
4 oz 2% Monterey Jack/Colby blend, grated large
8 small, 6" corn tortillas* (I used Tia Rosa this time)
2 small avocados
fat free Greek yogurt, to taste

*If you are following WW, or trying to lose weight, take the time to compare nutrition labels on the corn tortillas. Tia Rosa was the lowest I could find. The brand I usually used had, "NOW SOFTER" on the front... and were around 110 calories for 1 tortilla. Tia Rosa clocked in at 90 FOR TWO. I don't check every time I buy. But every time a product reformulates, its a good idea to scope out the nutrition info on the back. "Better" might not be so, depending on your nutrition goals.

1. Pre-heat oven to 400°. Spray and line a 9x13 pyrex baker or lovely oval 14" stoneware baker that you may or may not have stress-bought at the fancy grocery store.

2. Heat a large skillet on high. Add oil, onions and jalapeño and sauté until soft and lightly browned, 2-4 minutes.

3. Add spices and garlic. Sauté until fragrant, about 30 seconds.

4. Stir in tomato paste, and toast the tomato paste. I read in an old Cooks Illustrated that toasting your tomato paste improves the flavor, and they are super right.

5. Add canned tomatoes, scraping up any browned bits.

6. Add beans, and season with salt and pepper. Bring mixture to a simmer.

7. Add, corn, oregano, thyme and kale. Cook until kale is wilted, 3-5 minutes.

8.  Let mixture cool on stove, until not scalding hot. 5-10 minutes.

9. Lay 2 tortillas side by side in baker.

10. Add a heaping 1/2 cup of bean and veggie mixture to each tortilla, and sprinkle 1/8 of the shredded cheese on each tortilla.

11. Repeat step 10 until you have 2 of the cutest little taco cakes, ready to tuck into the oven.

12. Bake for 20 minutes until edges are crisp, and the cheese is delightfully melty. Let cool for 10 minutes before serving. Even better, let cool completely, and reheat for lunch the next day. YUM.