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Tortilla and Black Bean Pie

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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.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2003

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
  • 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 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.

  2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, 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.

Cook's Notes

To trim the tortillas, center the bottom of the springform pan on top of the tortilla. Trace around it with a paring knife. Remove excess.

Reviews Add a comment

  • MS11370552
    5 OCT, 2015
    This was delicious,but when you take it out oven let it rest for 10-15 minutes so it will set nicely. Make sure you use a sharp knife to cut into it. I cut into it to early and it was a little messy. My second piece was more intact and much better after cooling off.
    Reply
  • FoodGays
    15 NOV, 2012
    Oh, Martha! Such a tasty recipe. We just made this last night, and it was crazy good! Check out our version here: http://foodgays.tumblr.com/post/35771388601/day-15-black-bean-tortilla-pie XX - The Food Gays
    Reply
  • FoodGays
    15 NOV, 2012
    We just made this last night, and it was crazy good! Check out our version, here.XX - The Food Gays
    Reply
  • Rebecca Ernst
    10 JUL, 2012
    Made this last night (without changing a thing) and it was a big hit!
    Reply
  • laurakshad
    23 MAY, 2012
    This was dinner tonight. However, I used chipotle chiles in adobo sauce (because I didn't feel like going to the store and I had them in the pantry) and when I added the corn, I added some dried cilantro. The chiles added so much flavor! Also, I used Miller Lite, which was perfect, maybe next time, to fit the theme, I'll use Corona or Tecante. So delicious. Also, I used a brownie pan. The extra stuff that leaked on the side was great to throw on top!!!
    Reply
  • ekgjbewgbg
    28 FEB, 2012
    After reading the reviews I added another jalapeƱo, a lot more garlic, lime juice and cilantro. Without the extra flavore the pie would have been very bland. Thanks, earlier reviewers.
    Reply
  • moria19
    13 FEB, 2012
    Yum! I am not a vegetarian but my sister-in-law is so I made this in addition to tacos. All the meat-eaters loved it! I think the next time though I will either leave all the water (or beer) out completely or at least reduce the amount by half. It was a bit too much I think.
    Reply
  • mom2gande
    22 FEB, 2011
    This is an excellent recipe. It's also great as left overs. I like add some chopped cilantro and lime juice to the bean mix.
    Reply
  • whatwouldruthdo
    1 OCT, 2010
    It's a delicious recipe. Probably something I'm more like to make again on the weekend because of the prep time, though.
    Reply
  • whatwouldruthdo
    1 OCT, 2010
    It's a delicious recipe. Probably something I'm more like to make again on the weekend because of the prep time, though.
    Reply