Tortilla and Black Bean Pie

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In search of something different, we came across this recipe for tortilla pie on Marthastewart.com. This pie was full of black beans, providing a meaty texture and much needed protein that was filling and tasty. The texture was further enhanced by corn kernels and cheese, making a crunchy but gooey pie that we enjoyed immensely. An added bonus to this delicious meal was that it held up well as leftovers and we were able to enjoy it two days in a row. Also, the filling that we had left over made for a nutritious side in our lunches the following day. One small note about this dish, if you are a spicy food lover you will likely find this dish a bit mild. Try adding some jalapenos to the filling or upping the cumin for an enhanced smoky flavor.  

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 mintues

Ingredients

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1.Preheat oven to 400º. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.

2. 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.

3 .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.

4. 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.