Tortilla and Black Bean Pie

Courtesy of Martha Stewart

Tortilla and Black Bean Pie

Photo by Alyssa D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    flour tortillas (10 inches)

  • 2

    tablespoons canola oil

  • 1

    large onion, diced

  • 1

    jalapeno chile, minced (remove seeds and ribs for less heat)

  • 2

    garlic cloves, minced

  • ½

    teaspoon ground cumin

  • Coarse salt and freshly ground pepper

  • 2

    cans (15 ounces each) black beans, drained and rinsed

  • 12

    ounces beer, or 1½ cups water

  • 1

    package (10 ounces) frozen corn

  • 4

    scallions, thinly sliced, plus more for garnish

  • 8

    ounces cheddar cheese, shredded (2½ cups)

Directions

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.


Nutrition

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