Tortilla and black bean casserole from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • Monterey Jack cheese
  • vegetable broth
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Homemade corn tortillas" for store-bought corn tortillas; canned black beans or pinto beans for the book's "Simple beans from the pot;" mozzarella cheese for Monterey cheese; and crème fraîche or sour cream for crema Mexicana.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Homemade corn tortillas" for store-bought corn tortillas; canned black beans or pinto beans for the book's "Simple beans from the pot;" mozzarella cheese for Monterey cheese; and crème fraîche or sour cream for crema Mexicana.

  • TrishaCP on February 11, 2015

    A delicious and rich vegetarian main course. This isn't quick to pull together, but by using canned beans (or cooking them ahead, as I did) and making the chile sauce in advance, you can speed up the final plating. The pasillas had a nice hit of warmth, but serve hot sauce for those who like their foods spicier. I only had about half the shredded cheese called for, and it was fine with that amount.

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