Wednesday, February 10, 2010

Tortilla and Black Bean Pie

As I've said many times on here, Joey, Caroline, and I are all big fans of Mexican food.  Even more specifically, we are big fans of black beans.  You should see Caroline eat them - she probably eats 5 beans per second.  So I have had this recipe starred in my google reader for oh, a year and a half.  And I'll go ahead and tell you, it was worth the wait.  Its a breeze to throw together, I almost always have all of these ingredients on had, and its incredibly delicious.  I stayed pretty true to the recipe, but I did add a chipotle and some chile powder to the mix.

I'd say its safe to say this is a new family favorite!

Tortilla and Black Bean Pie
adapted from Annie's Eats, originally from Liz's Cooking Blog 
  •  4 (10-inch) whole-wheat flour tortillas
  • 1 Tablespoon canola oil
  • 1 large onion, diced
  • 1 jalapeno chile, seeded and diced
  • 2 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder
  • kosher salt and freshly ground peppe
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (10-ounce) bag frozen corn
  • 1 12-ounce beer, or 1 1/2 cups chicken broth
  • 4 scallions, thinly sliced, plus more for garnish
  • 1/2 cup cilantro, coarsely chopped, plus more for garnish
  • 8 ounces cheese, shredded (I used a combo of cheddar and pepperjack)
  • salsa and sour cream, for serving
Preheat the oven to 400.
Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.  

Heat the oil in a large skillet set over medium heat.  Saute the onion and jalapeno until soft, 5-10 minutes.  Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.  

Add the beans and beer to the skillet, and bring to a boil.  Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes.  Mix in the corn, scallions, and cilantro, and remove from heat.

Lay one of the tortillas across the bottom of the springform pan.  Layer with 1/4 of the beans, and sprinkle with cheese.  Repeat 3 times, finishing with beans and cheese.  Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.

Remove from oven and unmold the pie.  Garnish with remaining scallions and cilantro, and serve with sour cream.


Jill Buker said...

This looks easy and delicious and I'll definitely be making this soon! Thanks.

Memória said...

YUM! This dish looks fantastic. Bookmarked!

redforever said...

I just made this for supper and it was nummers. I added a bit more of the seasonings as we like a bit of heat. I also added some chorizo sausage although it would be great without the chorizo.

Thx for the great recipe.

Liz said...

I am so glad you enjoyed it! I need to make this again!

m+k said...

wow! I made this tonight and it was so easy and cleanup was a breeze. plus, we have leftovers! so, so good. we used spelt tortillas and goat cheese and before eating topped with scallions, avocado, cilantro and tomato.

Heidi said... a quesadilla!

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