Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Tortilla and Black Bean Pie 3.5 (547) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Servings: 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. 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 ½ 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) Directions 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, jalapeno, 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. 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. Rate it Print