Predictably, it’s not a real torte. Not sweet, not made from crumbs. Worst of all, I have no idea of the progeny of this dish. It just began showing up in our kitchen and plopped onto our list of simple comfort foods.

1 (28 ounce) can of black beans, drained

1 jalapeno chile

3-4 anchovies

3-5 flour tortillas

Preheat oven to 400 degrees.

Chop jalapeno and anchovies in a food processor. Add black beans and puree.

Cook in a large skillet over for about 5 minutes, or until bean mix darkens and thickens.

Grease a half sheet pan and lay down a tortilla. Spread bean mix to cover, and add another tortilla. Repeat until bean mix is gone and there’s a tortilla on top.

Bake in 400-degree over for about 15 minutes, until top is golden to brown.

Remove from oven, let torte rest for 5 minutes. Cut into wedges and serve with sour cream and salsa. 


3 Responses to “Black Bean Torte”


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Bonjour!

In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.

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