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
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.