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Tortilla Pie with Black Beans & Zucchini


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  • 4 (10-inch) flour tortillas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 jalapeño peppers, seeded and diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 large zucchini, quartered lengthwise and sliced
  • 1 1/2 cups cooked black beans (or one 15 ounce can, rinsed)
  • 1 (10 ounce) package frozen corn
  • 1 (12 ounce) bottle beer (I used pilsner) or 1 1/2 cups vegetable broth
  • 1/3 cup sliced black olives
  • Salt and pepper to taste
  • 2 1/2 cups shredded Mexican blend cheese
  • Chopped cilantro, green onions, lime wedges, salsa, and sour cream for serving



Step 1

Preheat oven to 400ºF.
Trim the tortillas to fit a 9-inch springform pan. Discard the excess or save it to make tortilla strips for salads or soups.
Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, and garlic and cook until softened, 5-7 minutes. Stir in the cumin and chili powder and cook about one minute, until fragrant. Add the zucchini to the skillet and cook until just beginning to soften, about 3 minutes.
Increase the heat to high and add the beans, corn, and beer. Once the mixture reaches a boil, reduce heat to medium and simmer for 10-15 minutes, until the beer has thickened and has almost evaporated. Stir in the olives and season to taste with salt and pepper.
Place a tortilla on the bottom of the springform pan. Top it with 1/4 of the veggie mixture, 1/2 cup of cheese, and another tortilla. Repeat with each tortilla; top the last layer with a cup of cheese. Bake for about 20 minutes, or until the cheese has melted and is just beginning to brown. Cut the pie into 6 wedges and serve with cilantro, green onions, lime wedges, salsa and/or sour cream.

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