You are here: Home > Cuisine > Mexican Vegetarian > Mexican Main Dish > Broccoli and Corn Tortilla Bake Broccoli and Corn Tortilla Bake by Tarla Dalal A rich delicious meal of refried beans baked with layers of tortilla, mixed vegetables, white sauce and cheese. Rajma is cooked with spices, onions and tomatoes and layered in a dish with tortillas made of a combination flour. 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Close 07 Jul 2012 This recipe has been viewed 32985 times 4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Broccoli and Corn Tortilla Bake recipe - How to make Broccoli and Corn Tortilla Bake Tags Mexican Main DishTortilla Main Dishes Preparation Time: 30 mins Cooking Time: 30 mins Baking Time: 20 mins. Baking Temperature: 200°C (400°F). Total Time: 801 hours 20 minutes 4Makes 4 servings Show me for servings Ingredients For The Tortillas1/2 cup maize flour (makai ka atta)1/2 cup plain flour (maida)2 tsp oil salt to tasteFor The Refried Beans1/2 cup rajma (kidney beans) , soaked overnight1/4 cup sliced onions1 tsp finely chopped garlic (lehsun)1 tsp finely chopped green chillies1/2 tsp chilli powder1/2 cup chopped tomatoes1 tsp sugar1/2 tsp roasted cumin seeds (jeera) powder1/2 tbsp butter1/2 tbsp oil salt to tasteFor The Vegetable Layer1/2 cup sliced onions1/2 cup chopped coloured capsicum1/2 cup boiled sweet corn kernels (makai ke dane)1 cup blanched chopped broccoli1 tsp tabasco sauce1 tbsp oil salt and pepper to tasteFor The White Sauce1 tbsp plain flour (maida)1 cup milk1 tbsp butter salt and pepper to tasteOther Ingredients butter for greasingFor The Garnish grated cheese Method For the tortillasFor the tortillasKnead both the flours, oil and salt with enough warm water to a soft dough.Divide the dough into 6 equal portions and roll out each portion into chapati of 175 mm. (7") diameter.Cook each chapati lightly on a tava (griddle) and keep aside.For the refried beansFor the refried beansWash and soak the beans overnight. Next day, drain and keep aside.Heat the butter and oil in a pan and sauté the onions in it till they turn translucent.Add the garlic, green chillies and chilli powder and sauté for a few more minutes.Add the tomatoes, sugar, cumin seed powder and salt.Stir for a few minutes and add the beans and ½ cup of water.Pressure cook till the beans are cooked (about 4 to 5 whistles).When done, mash lightly and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Divide the mixture into 2 equal portions and keep aside.For the vegetable layerFor the vegetable layerHeat the oil in a pan and stir-fry the onions, capsicum, corn kernels and broccoli and sauté n a medium flame for 2 minutes.Add the tabasco sauce, salt and pepper and mix well.Divide the mixture into 2 equal portions and keep aside.For the white sauceFor the white sauceMelt the butter in a pan, add the flour and sauté on a slow flame for ½ minute or till you get the aroma of cooked flour.Add the milk gradually and stir continuously until the sauce thickens.Add the salt and pepper and mix well.Divide the sauce into 2 equal portions and keep aside.How to proceedHow to proceedGrease a 200 mm. (8") ovenproof dish with butter.Place one tortilla on the bottom of this dish.Spread one portion of the refried beans over the tortilla.Place another tortilla on top.Top with 1 portion of the vegetable layer, the third tortilla and the white sauce.Repeat with the remaining ingredients to make 1 more tortilla bake.Garnish with grated cheese and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.Serve hot. Nutrient values per servingEnergy376 calProtein10.6 gCarbohydrates43.2 gFiber3.2 gFat17.2 gCholesterol0 mgVitamin A922.6 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B30.9 mgVitamin C43.8 mgFolic Acid25.9 mcgCalcium190.2 mgIron2.2 mgMagnesium0 mgPhosphorus0 mgSodium64.7 mgPotassium219.7 mgZinc1.3 mg