Friday, February 13, 2009

Black Bean Tortilla Pie


4 flour tortilla (I use fresh southwest tortillas from HEB)

1 T. Canola oil

1 large onion, diced

1 jalapeno, minced

2 garlic cloves (or 3 :) )

1/2 tsp. ground cumin

coarse salt and ground pepper

2 cans black beans ( I used 1 can no salt added and 1 can spicy black beans)

12 oz. beer

1 pkg. frozen corn (10 oz.)

4 scallions, thinly sliced, plus more for garnish

1 pkg. shredded cheddar (8 oz.)

  1. Preheat oven to 400.

  2. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 min.

  3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 min. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

  4. Fit a tortilla in bottom of springform pan. ( I use a casserole dish, and you may have to trim tortilla), layer with 1/4 of the beans and 1/2 cup of cheese. Repeat 3 times, using 1 cup of cheese on top layer. Bake until hot and cheese has melted, 20 to 25 min. Unmold pie (or not) sprinkle with scallions. Slice into wedges to serve.

THE VERDICT: Always a winner!!


Donna-FFW said...

This looks great. Love the combo of corn, beans, cheese, etc., and beer. YUM. Did you make up the recipe yourself? Bet it was awesome.

cookingkatie said...

I have no idea where the recipe is from, its hand written on scrap paper, and I have tweaked it a little over the years.