Tortilla and Black Bean Pie
60 min
Serves 6
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
black beansmake-aheadsavory pietortillasvegetarian-friendly
Preparation time
- Total
- approximately 60 minutes
- Preparation
- 25 minutes
Ingredients
- 4 flour tortillas (10 inches)
- 1 tablespoon canola oil
- 1 large onion, diced
- 1 jalapeno chile, minced (remove seeds and ribs for less heat)
- 2 garlic cloves, minced
- 0.5 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 2 cans (15 ounces each) black beans, drained and rinsed
- 12 ounces beer, or 1 ½ cups water
- 1 package (10 ounces) frozen corn
- 4 scallions, thinly sliced, plus more for garnish
- 8 ounces cheddar cheese, shredded (2 ½ cups)
- 9-inch springform pan
- large skillet
Instructions
- Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
Source:
https://www.marthastewart.com/336692/tortilla-and-black-bean-pie
Martha Stewart