Tortilla and Black Bean Pie

Tortilla and Black Bean Pie

We really like Mexican food in our house, so when I saw this recipe I knew I wanted to give it a try.  While I thought it would be good, we weren’t expecting anything special.  But this dish took us by surprise.  It’s simple to make and has a lot of flavor.  I especially like that it’s a vegetarian option, since I’ve been trying to add more vegetarian meals to our weekly meal plans.  Another bonus – we decided it tastes even better as leftovers.

The next time I make this, I may try adding some extra veggies to the filling – I’m thinking zucchini or mushrooms would make a great addition.

Tortilla and Black Bean Pie

Tortilla and Black Bean Pie

Recipe for tortilla and black bean pie. Flour tortillas layered with plenty of veggies, black beans and cheese!

Ingredients:

For the pie:

  • 4 (10-inch) whole-wheat or multigrain flour tortillas
  • nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, minced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • salt and freshly ground pepper, to taste
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 ½ cups chicken broth
  • 1 (10 ounce) bag frozen corn
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 4 scallions, thinly sliced, plus extra for garnish
  • ½ cup cilantro, coarsely chopped, plus extra for garnish
  • 8 ounces cheese, shredded (I used cheddar and colby jack)

For serving:

  • salsa
  • greek yogurt or sour cream

Directions:

  1. Preheat the oven to 400 degrees.
  2. Using a sharp knife, trim the edges of the tortillas so that they fit inside a 9-inch springform pan.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 to 7 minutes. Next, add in the garlic, chipotle and spices and cook until fragrant, about 30 second to 1 minute. Mix in the beans and chicken broth; bring to a boil. Reduce the heat to medium-low and simmer until most of the broth has evaporated, about 10 minutes, stirring occasionally. Add in the corn, tomatoes, scallions and cilantro. Mix well and then remove from the heat.
  4. Lightly spray the bottom of the springform pan with nonstick cooking spray. Place one tortilla in the bottom of the pan, then layer with a ¼ of the bean mixture and then ¼ of the shredded cheese. Repeat with the remaining tortillas, ending with the bean mixture and cheese. Bake for about 20 – 25 minutes.
  5. Let the pie cool for about 5 minutes and then unmold from the pan. Top with remaining scallions and cilantro. Serve with salsa and greek yogurt or sour cream, if desired.

Slightly adapted from Pink Parsley.