What do you do when you have Mexican leftovers? Just reassemble them in a different way. Somehow the exact same ingrediants make a whole new dish.

In this case, I had made my go-to weeknight dinner of Mexican lasagna, and had some tortillas, beans, cheese, and salsa left over. Of course, I would be happy to eat any of the above ingredients alone, but it seemed like making a meal would be the best option at the time (though I may or may not have eaten a couple of handfuls of cheese during the cooking process).

Here is the recipe. It really isn’t a recipe, it is more an assembly. But who’s counting?

1 corn tortilla
1/4 cup refried beans
1/8 cup shredded cheddar cheese or Mexican cheese blend
1/8 cup salsa. Fresh salsa is preferred.

Heat a non-stick skillet on the stove until it is good and hot, and spray the whole thing with cooking spray. I also put about 1 teaspoon of oil in the pan to really give the tortill a fried taste/texture.

Place the tortilla in the hot pan and cook the one side until it is pretty crispy. Then take the tortilla off the heat and let it cool for about a minute (this is a good opportunity to throw another tortilla on the fire if you are making more than one).

Once the tortilla is cool enough to handle, smear the cooked side with the beans. This is important because trying to smear beans on tortilla that is in the pan is a disaster waiting to happen.

Now, throw the tortilla back in the pan, bean side up and put the cheese on top. You don’t want the pan to be screaming hot here because then you will burn the tortilla or not melt the cheese. If necessary, cover the pan to melt the cheese.

Once everything is all crispy and melty, take that puppy off the heat and throw the salsa on. Crispy, melty, Mexican-y. Yum.

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