Tortilla and Black Bean Pie

This is a great meal.

A go-to in our house.

The original recipe by Martha was meat free, which is great. Our family typically prefers to have a main dish with meat in it, so I add a little chicken.

This is my adapted recipe...

Tortilla and Black Bean Pie


4 (10-inch) flour tortillas

1 c. cooked or shredded Chicken

1 tbsp. canola oil

2 T. dehydrated onion

2 cloves garlic, minced

½ tsp. ground cumin

coarse salt and ground pepper

2 (15-oz.) cans black beans, drained and rinsed

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 paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

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 cre
am and salsa.

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