Tortilla and Black Bean Pie

This tortilla and black bean pie was originally published in April 2012. The post has been updated as of September 28, 2017 with new photos, text and a slightly revamped recipe!

Are you ready to rock this weekend? In the form of gooey, cheesy, flavorful pie!?

Cozy tortilla and black bean pie! With layers of whole wheat tortillas, black beans, veggies and cheese! Baked until hot and gooey!

Because I can assure you that this jazzy little number will certainly add a whole lot of pizazz to your weekend plans.

With layers upon layers of soft whole wheat tortillas and a filling that is packed to the brim with veggies, classic spices and a delightful amount of smoky heat, this pie has all sorts of things going for it. Not to mention that there’s some black beans for protein and two kinds of gooey cheese. Because two kinds = twice the fun.

It all gets baked together and comes out warm and melty from the oven like a big cozy foodie hug. The inside gets nice and soft, while the edges stay a touch crisp.

It’s also super fun to go ahead and get a little wild with the toppings. My personal brand of wild? Creamy dreamy avocado, a good dollop of my favorite salsa AND a hefty sprinkle of chopped cilantro. I know, I know, such a wild thing over here. No but seriously, the possibilities for toppings are endless!

So make this pie for dinner, make it for game day or heck, even make it for leftovers for the coming week! You really can’t go wrong.

This filling tortilla and black bean pie is perfect for game day or dinner! With layers of soft tortillas, black beans, veggies and cheese!

Now, let’s move along to a few tips & tricks for the recipe:

  1. You can absolutely use corn tortillas in place of the flour tortillas if desired. Just keep in mind that you may need to adjust the amount depending on their size.
  2. I would encourage you to grate your own cheese for this pie. It melts much better when freshly grated! I would also encourage you to stick with mild cheddar cheese (again, it will melt much nicer than the sharper varieties).
  3. I clearly alluded to this above, but go right on ahead and get creative with the toppings! Any of your favorites will work deliciously here!
  4. And finally, be sure to let the pie rest for at least 5 minutes before serving. Even better if you can let it rest a bit longer. As it sits, the pie becomes much easier to cut cleanly into “slices.” But if you don’t care about looks, dive right on in!

Three cheers for cozy, comforting, fall welcoming food! <— I say this, but as I’m sitting here writing this post it is currently 90 degrees. I’m not sure mother nature got the memo.

This tortilla and black bean pie is comfort food to the max! With layers of whole wheat tortillas, black beans and veggies! Garnish with your favorite toppings!

Yield: about 6 servings

Tortilla and Black Bean Pie

Prep Time:15 minutes

Cook Time:50 minutes

Total Time:1 hour 5 minutes

Cozy tortilla and black bean pie! With layers of whole wheat tortillas, black beans, veggies and cheese! Baked until hot and gooey!

Ingredients:

For the pie:

  • 1 ½ tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (10 ounce) bag frozen corn kernels
  • 1 (14 ounce) can diced fire-roasted tomatoes
  • 1 cup low-sodium vegetable broth
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • ½ cup loosely packed cilantro leaves, chopped
  • 8 (6 ½ to 7-inch) whole wheat flour tortillas, torn in half
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded mozzarella cheese

Serving ideas:

  • your favorite salsa
  • plain greek yogurt
  • sliced or diced avocado
  • extra chopped cilantro

Directions:

  1. Preheat the oven to 400ºF. Grease a 9-inch springform pan* with nonstick spray and set aside.
  2. Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and jalapeno. Cook for about 5 to 7 minutes, until tender. Add in the garlic, chipotle pepper, cumin and chili powder and cook for 30 seconds, until fragrant. Stir in the black beans, corn, diced tomatoes, broth, salt and pepper. Bring the mixture to a simmer. Continue simmering, adjusting the heat as needed, for about 10 to 15 minutes, stirring occasionally, until most of the liquid has evaporated. Remove from the heat and stir in the cilantro.
  3. To assemble, place 4 of the torn tortilla halves in the bottom of the prepared pan. Top with a quarter of the veggie / bean mixture, then ⅓ cup of the cheddar cheese. Repeat this process two more times (tortillas, veggie / bean mixture, cheddar cheese). End with a final layer of tortillas, the remaining veggie / bean mixture (leaving a small border around the edges for this layer) and all of the mozzarella cheese.
  4. Bake for 20 to 25 minutes, until the cheese is melted and starting to brown. Let rest for at least 5 minutes before serving with your desired toppings!

*If you don’t have a 9-inch springform pan you can use a 9-inch deep dish pie plate instead. {Which is what I use since apparently my springform pan got lost in our last move. Oops.}  If you use the pie plate, be aware that the pie does push the limit of the plate. After I add each layer of the tortillas, I use my hands to press down gently – this helps compact it a bit so that everything will fit.

Adapted from Pink Parsley.