I love a really hearty, vegetarian dish. Often, they can be less than filling, that is not the case with this pie. Loads of black beans, corn and green onions are seasoned with cumin and jalapenos and simmered in beer. Good beer. No light beer for this cook, it should be dark and in a bottle, preferably one without a twist top. I love a recipe that requires beer. You know what pairs best with a recipe like that? More beer!
The prep and assembly are pretty easy. I used canned black beans and fresh corn, but frozen corn can be used as a substitute. I found some whole wheat tortillas and cut them to fit the pan. Just stack all four tortillas, put the bottom of the pan on top and trace with a pairing knife. After that it’s simply a matter of layering.
This pie is dense and even better with toppings. Some fresh salsa, sliced jalapenos and sour cream are an added bonus, but not required. Cut the pie into a eight smaller pieces or 6 larger, depending your appetite. Like lasagna, this pie is even better the second day.
|Black Bean Tortilla Pie||
- 4 whole wheat tortillas, 10 inch in diameter
- 1 T canola oil
- 1 onion, diced
- 2 jalapenos (remove seeds and veins for less heat)
- 2 cloves garlic
- 1 T ground cumin
- salt and pepper
- 2 cans black beans, drained and rinsed
- ¼ c fresh cilantro, chopped, plus more for garnish
- 1 bottle beer (12 oz.)
- 1½ c fresh corn or 10 oz. frozen corn
- 4 scallions, sliced, plus more for garnish
- 8 oz. mexican cheese blend
- Preheat oven to 400 degrees.
- Trim the tortillas to fit a 9 inch spring form pan, using the bottom of the pan as a guide.
- Heat the oil in a large skillet to medium high and add onion, garlic, jalapeno and cumin. Cook for 7 minutes.
- Add beans and beer, bring to a boil. Reduce heat to medium and simmer until most of the liquid is evaporated, 10-15 minutes. Stir in corn, cilantro and the scallions. Add salt and pepper to taste.
- Coat the pan with cooking spray. Begin layering the pie with first a tortilla, ¼ of the bean and corn mix then ¼ of the cheese. Continue layering until there are a total of 4 layers.
- Bake for 20 to 25 minutes until cheese is melted.
- Remove sides of the pan, garnish with more scallions and cilantro. Slice into wedges to serve. Add additional toppings as desired.
Adapted from Martha Stewart Everday Food