Wednesday, December 4, 2013

Tortilla Pie with Roasted Garlic and Kale

This was a quick, last minute inspiration, but it worked well. Plus my six-year-old actually ate the kale along with all the rest of it. Substitute spinach for the kale if you like.

2 large tortillas (burrito size)
1 14-oz can refried beans (1 1/2 - 2 cups)
4-5 cups finely chopped lacinato kale
1 head roasted garlic, cloves peeled and coarsely chopped
4-5 oz shredded sharp cheddar

Preheat the oven to 400 degrees.

Place one tortilla in the bottom of an oven-proof pan. Spread half the refried beans over it. Top with half the kale, half the garlic, and half the cheese. Add the second tortilla and repeat with the remaining ingredients. Bake for 15-20 minutes, until the cheese begins to brown and the pie is hot through. Slice into eighths and serve hot.

Serves 3-4.

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