Tortilla and Black Bean Pie

This really is one of the best meals, for a couple reasons. The first is that it’s delicious! Even though it’s vegetarian, it’s tasty and filling. You could certainly add some cooked chicken if you like, but it really doesn’t need it. The second reason is that it’s easy! Have the filling ready in advance, so that it will only take a couple of minutes to assemble and twenty minutes to bake. Serve the pie with a little sour cream, and you have a healthy and delicious dinner!

Tortilla and Black Bean Pie

Serves 6-8

Recipe via Annie’s Eats

4 (10-inch) flour tortillas
1 tbsp. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
½ tsp. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained and rinsed
12 oz. beer, or 1 ½ cups water
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving

Preheat oven to 400°. Using a knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. (This step can be skipped if you don’t want to trim them. The tortillas will just go up the sides of the pan more.)

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with ¼ of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Side note: We baked our pie in two separate 9-inch cake pans because we couldn’t find our springform pan. If you prefer to use this method, simply use two tortillas per pan and divide the filling between the two.

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