- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 chopped jalapeño, chopped
- 1 can Italian diced tomatoes
- 1 cup frozen corn
- 2 cans black beans, rinsed and drained
- 1 tablespoon tomato paste
- 2-4 tablespoons chilli powder
- 2 teaspoons ground cumin
- Corn tortillas
- shredded cheddar cheese
- shallots, chopped tomatoes, lettuce, etc.
Heat some extra virgin olive oil in a large skillet on medium heat. Sauté onion, green pepper, jalapeño, and chopped garlic until tender. Add the can of tomatoes, corn, black beans, tomato paste (and water if more liquid is needed) and spices. Cook until warm.
Grease a baking dish and place a layer of corn tortillas (cut to fit) on bottom of dish. Put half of your bean mixture on top followed by a layer of cheese. Place another layer of tortillas, remaining bean mix, another layer of tortillas and cheese to cover. Place in a 450°F oven and bake 12-15 minutes or until cheese is melted and heated through. Top with any toppings you like. Recipe compliments of Yalumba.
There are aromas of mulberries, black forest cake and licorice that speak of its varietal and regional origins. The palate is ripe and generous with flavors of mulberries, dark chocolate and hints of beetroot. It finishes with cocoa powder like tannins that give evenness and generosity to the wine.
Winemaker: Andrew La Nauze
Appellation: Barrosa, Australia
Varietal: 100% Shiraz
Analysis: 13.5% alc/vol, 3.56 pH, 6.3 g/L TA