{"id":679,"date":"2016-06-05T21:00:06","date_gmt":"2016-06-05T21:00:06","guid":{"rendered":"http:\/\/www.pixiedustgourmet.com\/?p=679"},"modified":"2016-06-05T21:52:58","modified_gmt":"2016-06-05T21:52:58","slug":"mexican-torta","status":"publish","type":"post","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/2016\/06\/05\/mexican-torta\/","title":{"rendered":"Mexican Torta"},"content":{"rendered":"

\"13348942_10154176273403077_746544155_n\"A tasty layered one-dish casserole that is equal parts smoky, fresh, salty, creamy and slightly spicy… imagine layers of refried beans, cheese, spinach egg custard, tomatoes and cilantro. It has quickly become one of my new favorites!<\/p>\n

While it may seem like it has a lot of ingredients it is very quick and easy to put together. This is a great brunch recipe or served as a main meal with a salad – and is even better heated up the next day! Vegetarian and gluten-free, it is packed with protein, fiber, vitamins and minerals. To lighten it up a bit, skip the cheddar or queso fresco layer. And if you are hankering for some meat, add a cup or two of chopped cooked chorizo after the cheddar layer!<\/p>\n

Gluten-Free Mexican Torta Recipe<\/span><\/h2>\n

Prep time: 20 minutes; Cook time: 30-40 minutes; Total time: 60 minutes; Serves 8<\/p>\n

\"13393076_10154176273378077_296435719_n\"Ingredients<\/span><\/h4>\n
    \n
  • One bunch cilantro – washed and chopped, stems and all<\/li>\n
  • 2 cans of black brans – rinsed and drained<\/li>\n
  • 4-5 shallots, peeled and chopped<\/li>\n
  • 1-2 tbsp olive oil<\/li>\n
  • 3\/4 C vegetable broth<\/li>\n
  • 2 tsp cumin – to taste<\/li>\n
  • 1 tsp smoked paprika<\/li>\n
  • 1\/2 tsp chipotle pepper powder and more for the top<\/li>\n
  • 1 tsp garlic powder<\/li>\n
  • 1 tsp sea salt<\/li>\n
  • 1\/2 tsp pepper – to taste<\/li>\n
  • 1 C sharp cheddar grated<\/li>\n
  • 1\/2 C (6-8 ounces) frozen spinach, thawed and squeezed free of water (1\/2 C after thawing and squeezing)<\/li>\n
  • 1 pint organic cherry tomatoes, washed and halved<\/li>\n
  • 1 C queso fresco (fresh crumbly mexican cheese)<\/li>\n
  • 1 C organic sour cream, whole milk plain greek yogurt or labne (I use lactose-free)<\/li>\n
  • 1\/4 C organic milk (I used lactose-free)<\/li>\n
  • 6 organic large eggs<\/li>\n
  • 2 ripe avocados – sliced<\/li>\n
  • Optional for the meat-lovers version:<\/em> 1 C chopped cooked chorizo, saut\u00e9ed<\/li>\n<\/ul>\n

    \"13348976_10154176273438077_267403663_n\"Instructions<\/span><\/h4>\n
      \n
    1. Pre-heat oven to 375\u00b0<\/li>\n
    2. In a medium heavy bottomed pot saute the chopped shallots in olive oil until translucent<\/li>\n
    3. Add rinsed drained beans, vegetable stock and spices and turn heat to high, cook for 5 minutes or so until liquid reduces and mash with a potato masher or for.<\/li>\n
    4. Remove from heat and add half of the chopped cilantro.<\/li>\n
    5. In a large bowl combine eggs and sour cream and beat\/whisk until fluffy – add salt and pepper to taste<\/li>\n
    6. Fold in spinach and other half of chopped cilantro<\/li>\n
    7. In a souffle pan or 9×9 high-sided glass dish layer the beans on the bottom, then the cheddar and the egg mixture<\/li>\n
    8. Drop the halved cherry tomatoes into the egg mixture and top with crumbled queso fresco<\/li>\n
    9. Finish with a light sprinkling of chipotle pepper if desired<\/li>\n
    10. Bake at 375\u00b0 for 30-40 minutes or until the egg has set<\/li>\n
    11. Cool, top with sliced avocado and serve<\/li>\n<\/ol>\n

      Enjoy!!<\/p>\n","protected":false},"excerpt":{"rendered":"

      A tasty layered one-dish casserole that is equal parts smoky, fresh, salty, creamy and slightly spicy… imagine layers of refried beans, cheese, spinach egg custard, tomatoes and cilantro. It has quickly become one of my new favorites! While it may<\/p>\n","protected":false},"author":1,"featured_media":688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[64,27,14],"tags":[22,58,89,53,54],"class_list":["post-679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunch-recipes","category-dinner","category-recipes","tag-eggs","tag-gluten-free","tag-grain-free","tag-mexican","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pixiedustgourmet.com\/wp-content\/uploads\/2016\/06\/13384866_10154176273363077_1928475268_n.jpg?fit=960%2C960&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6ZJS1-aX","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=679"}],"version-history":[{"count":5,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":690,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/679\/revisions\/690"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/688"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/categories?post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/tags?post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}