Tortilla and Black bean Pie
I made this recipe one other time last year and we LOVED it! It’s easy, inexpensive, relatively healthy and very tasty! The beer adds a lot to the recipe. We used Pacifico, but any beer of choice will make it delicious. This recipe is easy to double for leftovers. I will be enjoying it today for lunch at work. Hope you enjoy!
Tortilla and Black Bean Pie
Adapted from Martha Stewart’s Every Day Cookbook
4 flour tortillas
1 tablespoon canola or vegetable oil
1 large onion, diced
1 jalapeno chile (mince and remove seeds and ribs)
2 garlic cloves, minced
Salt and pepper
30 ounces canned black beans, drained and rinsed
12 ounces beer (or 1.5 cups of water…..go for the beer)
10 ounces frozen corn
1 bunch scallions, thinly sliced.
2 1/2 cups shredded cheddar cheese (8 ounces)
1. Preheat oven to 400 degree F.
2. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5 to 7 minutes.
3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and remove from heat. Season with salt and pepper.
4. Fit a tortilla in the bottom of a springform pan or a small 8×8 square pan; layer with one quarter of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on the top layer. Bake until hot and the cheese is melted, 20 to 25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges, and serve immediately.
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