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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Tortilla and Black Bean Pie

 


This is not the beauty queen of dinners, but it is oh, SO good!  I knew we would like this dinner just by reading the recipe, but it far exceeded my expectations.  It was really simple to put together and had fantastic flavor.   I think it is good without the sour cream and salsa, but adding those really put it over the top to awesomeness (yes, it’s a word!)  It was delicious as leftovers too.  We are happy with vegetarian dishes but for those who must have some meat in their meals, I’m sure you could add some grilled chicken or ground beef to the bean mixture and it would be wonderful that way as well.  What else can I say, just an all-around winner!

Tortilla and Black Bean Pie
Ingredients:
4 (10-inch) flour tortillas
1 tbsp. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
½ tsp. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained and rinsed
12 oz. beer, or 1 ½ cups water
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving

Directions:
Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

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, 5-7 minutes.

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

 

Fit a trimmed tortilla in the bottom of the springform pan; layer with ¼ of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Source: Liz’s Cooking Blog

  • http://www.ashleescooking.blogspot.com ashlee

    that looks fantastic! i love finding new, great veggie recipes. i’ll definitely have to give it a try!

  • joelen

    This makes for a great meatless meal and one we love at our house!

  • Ashley

    This is the second meatless meal I’ve seen this week that I want to try. Looks yummy!

  • http://www.centralcooking.blogspot.com Kayash

    That looks really good. I’ve been wanting to make more meatless meals for DH and I. This is so going on our menu. Thanks Annie!

  • http://sweetsavorysouthern.wordpress.com Renea(MrsSchoon)

    Yum! I love anything with black beans! I could eat them every day.

  • http://dinneranddessert.wordpress.com Erin

    This looks wonderful! Even though I do eat meat, I really appreciate good vegetarian dishes. I’ll definitely have to give this a try soon!

  • http://blessusolord.blogspot.com/ Barbara

    I’m curious to know if you used the beer?

  • http://www.wheresmydamnanswer.com Cathy – wheresmydamnanswer

    WOW yet Another winner;) We are big mexican fans here in this house – One thing that we love is wheat tortillas they taste great and do love they are a healtier alternate to the flour ones.

  • Annie

    Barbara,
    Yes, I did use the beer. I am not a beer drinker at all but I use it occasionally in cooking. I thought it lent a nice flavor to the bean mixture without being overwhelming.
    -Annie

  • http://www.annesage.com The City Sage

    Wow, this looks gorgeous and tasty too! The most mouthwatering part is that golden brown crust of melted cheese…can’t wait to give it a try!

  • smellslikehome

    love those not-so-blog-pretty dinners! this looks great – thanks for sharing Annie!

  • http://asoutherngrace.blogspot.com grace

    as i scroll through my reader, i often breeze right past lots of posts. however, seeing the words “black bean pie” stopped me in my tracks. this is phenomenal, and my saliva glands are going into overdrive–nicely done. :)

  • http://sarah-cooking.blogspot.com/ Sarah

    Annie,

    I am so glad you made and enjoyed this! A while back I posted this on my blog and have been making it frequently ever since, and both my husband and I are amazed each time we eat it! He insists on calling it mexican pizza though. :) I’m wondering how it is with beer though – I usually just use water instead.

  • http://chelley325.wordpress.com Chelle

    Yum! I can’t wait to try this! And you know of course I will need to add some meat to it ;-)

  • http://livefromthefort.blogspot.com Sara

    I made this last night as a side with grilled chicken! It was delicious and can definitely stand on it’s own! :)

  • Nicole

    I really enjoyed this fresh but I didn’t like it the next day cold or heated in the microwave. At work, I can’t reheat using an oven, so any ideas how to use a microwave to reheat it? I love your blog!

  • Annie

    Nicole,
    I agree, it is not great reheated from the microwave. And though I make this often, I still haven’t found a way I like to reheat it. Sorry I don’t have any good suggestions. I think the tortillas just get soggy after cooking and there isn’t much you can do to reverse that process.
    :) Annie

  • Elizabeth

    Thanks to your end of the year recap, I made this dish this week and really liked it! I agree that the tortillas get soggy after cooking, but I enjoyed the heated leftovers anyway.

  • Anne Marie

    I made this for dinner tonight and it was unbelievably yummy! The beer gave it such a great flavor. I made a side of taco meat for my hubby and he piled it on top. This is a perfect meal for us as I am a vegetarian and he definitely is not. That makes meals very tricky for us! I have leftovers and I plan to heat them up in the oven tomorrow. Hopefully that will help with the sogginess of the tortillas.
    Thanks for another great idea, Annie!

  • Hope85

    Made this tonight and it was great. I only wish that I hadn’t used the beer. I thought that it would be interesting but I am officially not a fan of beer for consumption in any forms. Nervous about trying it as leftovers tomorrow. (Hope I can get it to crisp again.)

  • Stephany

    This came out great! I didn’t have a problem the second day though. After cooking the vegetables I drained any leftover fluid before layering and it’s still like it was last night. I used a spicy cheese on top in addition to the mexican. It’s on the “make again” list.

  • http://www.facebook.com/desksnacker Desk Snacker

    Mmmm, all my favorite ingredients, together as friends. How bout some avocado chunks to add to the goodness!

  • Nicole

    Made this last night and followed all the ingredients except I swapped out the flour tortillas and used corn instead. They were still soft but not “gummy” or “doughy” as the flour tortillas usually get. I highly recommend trying it. This recipe is delicious and Annie’s pictures definitely had a hand at inticing me to try it. These pictures are lovely!!!

  • Leah

    We enjoyed this for dinner tonight, and it was really delicious. Like you said, the flavor was fantastic! This meal was filling- just like eating a hearty meat dish- with the bonus of being vegetarian. It will definitely be made again! Thank you for introducing our family to such a wonderful meal. (P.S.- I made this dish in two cake pans, doing 2 tortillas and 1/2 of the bean filling in each because my springform pan is in storage. This worked out well- the tortillas crisped nicely on the edges and did not get gummy at all!)

  • Liddy

    This is one of my family’s favorite recipes! One of my nieces frequently requests it when she’s coming over, and company always loves it. I use water, rather than beer, when making it. I find that it helps with wetness of the tortillas if I’m careful to, as the instructions say, cook the bean mixture down until the liquid has almost evaporated. The recipe turns out perfectly that way!