Black Bean and Cheese Tortilla Bowls

Instructions

1. 1

   Use commercially cooked, ready-to-eat corn tortillas and ready-shredded cheddar labeled suitable for vegetarians. Cut the tortillas into strips about 2 cm wide. Drain and rinse the ready-to-eat canned black beans, then measure 500 g drained weight.

2. 2

   Combine the beans, frozen corn, salsa and water in a wide, 3-litre microwave-safe casserole dish. Cover with a microwave-safe vented lid. Using a 1000-watt microwave at 100% power, heat for 4 minutes. Stir thoroughly from the edges into the center, rotate the dish half a turn and heat, covered, for another 4 minutes.

3. 3

   Carefully uncover, allowing steam to escape away from you. Fold in the tortilla strips, coating them thoroughly with the salsa mixture. Cover and microwave at 100% power for 2 minutes.

4. 4

   Stir gently, sprinkle the cheddar evenly over the top and replace the vented lid. Rotate the dish half a turn and microwave at 100% power for 2 minutes. Check several places, including the center, with a food thermometer: the entire dish must reach 165°F/74°C. If needed, continue covered at 100% power in 1-minute intervals, rotating between intervals and checking again.

5. 5

   Let stand covered for 3 minutes, then divide among four bowls. The tortillas should be soft and saucy, with melted cheese throughout.