Excerpted from The China Study Cookbook by LeAnne Campbell, PhD
Makes 6 servings
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.
Tomatillo Tortilla Bake Ingredients
3 cups crumbled baked corn tortilla chips
2 (15-ounce) jars salsa
2 cups corn
2 cups cooked or canned pinto beans
1 1/2 cups Tomatillo Sauce (recipe below)
Diced avocados, for garnish
Tomatillo Sauce Ingredients
2 cups chopped tomatillos, husks removed
1 tablespoon lime juice
1/2 jalapeno, chopped
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
2 tablespoons minced onion
Salt, to taste
To Make the Tomatillo Tortilla Bake
- Preheat oven to 350˚F.
- In a mixing bowl, combine crumbled tortilla chips, salsa, corn, and beans. Mix well. Spread in the bottom of a 9 × 13-inch nonstick baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove the tortilla bake from the oven and let cool for 15 minutes. Drizzle with tomatillo sauce and top with avocado.
To Make the Tomatillo Sauce
- In small saucepan, combine tomatillos, lime juice, and jalapeno. Cook over medium heat until soft, 5–6 minutes.
- Transfer tomatillo mixture to a food processor and add cilantro, garlic, and onion. Process until smooth.
- Season with salt.