Tortilla and Black-Bean Pie |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
From culinary in the desert Ingredients:
4 whole-wheat flour tortillas (10 inches) |
1 tablespoon canola oil |
3/4 cup diced onion |
1 jalapeno chile, minced |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
salt & freshly ground black pepper |
2 (15 ounce) cans black beans, rinsed and drained |
1 1/2 cups beer or 1 1/2 cups water |
10 ounces frozen corn kernels |
4 scallions, thinly sliced |
8 ounces cheddar cheese, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. In a large skillet, heat oil over medium. Stir in onion, jalapeño, garlic and cumin - season with salt and pepper. Cook until onion is softened, about 6 minutes. Stir in beans and beer - bring to a boil, reduce to medium and simmer until most of the liquid has evaporated, about 10 minutes. Stir in corn and scallions and let heat through, stirring, about 1 to 2 minutes. Season to taste with additional salt and pepper.
3. Place 1 tortilla in the bottom of a 9 springform pan coated with nonstick spray. Spread 1/4 of the bean mixture on top and sprinkle with a scant 1/2 cup cheese. Repeat process, adding the remainder of the cheese on top. Place into the oven and bake until the cheese has melted and the dish is hot, about 20 to 25 minutes. Remove and let cool slightly before serving. Serve with additional sliced scallions on top, if desired.
|
|