Though this recipe is told in layers from the bottom up, in the economy of time, the order of action should be: Layer 2, Layer 4, Layer 5, Layer 6, Layer 1, Layer 3.

 

Layer 1  

4 corn tortillas

Garlic oil

Slather the tortillas with oil and broil, about 3 minutes per side, until blistered on both sides.

 

Layer 2

1c dried black beans

1 onion, minced

1-2T butter

Combine beans and onion in a saucepan and cover with water.  Simmer for 2 hours until thick, adding water as needed.  Finish with salt and butter off heat.

 

Layer 3

Cheese of your choice, grated or crumbled.

 

Layer 4

1C quinoa

1 red pepper, minced

1 scallion, minced

½ jalapeno, minced

1/4C pumpkin seeds

2 garlic cloves, minced

½ t ground cumin

1C cilantro

1T olive oil

Juice of ½ a lime

Cook quinoa until done and combine with the rest of the ingredients while still warm.

 

Layer 5

1T mayo

1T sour cream

Juice of 1 lime

1/2t cumin

1T cilantro

1 tomato, seeded and diced, seeds preserved

Mixed greens

½ an avocado, diced

1 scallion, sliced

Combine mayo, sour cream, lime, cumin, cilantro and tomato seeds in a jar.  Season and shake.  Combine mixed greens, tomato, avocado and scallions in a salad bowl.  Toss with dressing.

 

Layer 6

Meat of your choice

Cook meat until done.

To assemble: Place 1 tortilla on a plate.  Slather beans over the tortilla.  Sprinkle with cheese.  Top with quinoa salad, top that with salad, top salad with meat.

The details

Cooking time: approx. 2 hours

Serves 4