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
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
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