Broccoli and Corn Tortilla Bake

by Tarla Dalal

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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. Try this, its delicious!
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Broccoli and Corn Tortilla Bake recipe - How to make Broccoli and Corn Tortilla Bake

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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 (4 serving )
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Ingredients

For The Tortillas
1/2 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
2 tsp oil
salt to taste

For The Refried Beans
1/2 cup rajma (kidney beans) , soaked overnight
1/4 cup sliced onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 cup chopped tomatoes
1 tsp sugar
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tbsp butter
1/2 tbsp oil
salt to taste

For The Vegetable Layer
1/2 cup sliced onions
1/2 cup chopped coloured capsicum
1/2 cup boiled sweet corn kernels (makai ke dane)
1 cup blanched chopped broccoli
1 tsp tabasco sauce
1 tbsp oil
salt and pepper to taste

For The White Sauce
1 tbsp plain flour (maida)
1 cup milk
1 tbsp butter
salt and pepper to taste

Other Ingredients
butter for greasing

For The Garnish
grated cheese

Method

For the tortillas

Knead 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 beans

Wash 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 layer

Heat 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 sauce

Melt 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 proceed

Grease 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 serving

Energy	376 cal
Protein	10.6 g
Carbohydrates	43.2 g
Fiber	3.2 g
Fat	17.2 g
Cholesterol	0 mg
Vitamin A	922.6 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	0.9 mg
Vitamin C	43.8 mg
Folic Acid	25.9 mcg
Calcium	190.2 mg
Iron	2.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	64.7 mg
Potassium	219.7 mg
Zinc	1.3 mg

RECIPE SOURCE : 7 Dinner Menus

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Broccoli and Corn Tortilla Bake

Broccoli and Corn Tortilla Bake recipe - How to make Broccoli and Corn Tortilla Bake

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