Tortilla and Black Bean Pie

This is a wonderful, completely filling No Meat Monday.  What makes this even better, there are so many things you can add, adjust.  The possibilities are endless! Add a touch of enchilada sauce to each layer.  Or, add a thin layer of refried beans. Can’t hang without your meat?  Go ahead, add some!  Use corn tortillas.  For an extra fresh, crisp taste, top with sour cream, shredded lettuce and diced tomato.  Don’t forget the avocado!

Ingredients:

4 10″ flour tortillas (or slightly smaller, see below)
2 Tbs olive oil
1 large onion diced
2 garlic cloves, minced
½ tsp Mexican Blend seasoning (Such as Morton & Bassett)
Coarse salt and fresh ground black pepper, to taste
2 cans (15 oz each) black beans, drained and rinsed (always check sodium levels, even “low sodium” can be quite high)
12 oz beer, or 1 1/2 cup vegetable broth (I used Corona, but any would do)
1 (10 oz) pkg frozen corn
1 jalapeño chile, minced (remove seeds and ribs for less heat) optional
4 scallions, thinly sliced, optional
2 ½ cups Mexican blend cheese

Preparation:

Preheat oven to 400.  While oven heats, drain and rinse beans.   If using 10″ tortilla, grab a paring knife and trim down to fit spring form pan.  Use the bottom of the pan as a guide.  I used a slightly small tortilla because it’s what I had on hand.  Even though there was some extra space on the sides, the smaller tortillas worked just fine.

Heat oil in large skillet over medium high heat.  Add onion, garlic, jalapeño (if using), and Mexican blend seasoning.  Season with salt and pepper.  Cook, stirring occasionally, until softened (5-7 minutes).

Add beans, beer (or vegetable broth), bring to a boil.  Reduce heat to medium, simmer until liquid has almost evaporated (8-10 minutes).  Stir in corn and scallions (if using) and remove from heat.  Taste and adjust seasoning to taste.

Place tortilla in bottom of springform pan; layer with ¼ of bean mixture and ½ cup of cheese.  Repeat three times, using 1 cup of cheese on top layer.  Bake until heated through and cheese melts, 20-25 minutes.  Remove side of pan, sprinkle with scallions (optional).  Slice into wedges to serve.

Wine Pairing Suggestions:

Albariño
Zinfandel

Tortilla & Black Bean Pie

Tortilla & Black Bean Pie

*Derived from Everyday Food



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