Black beans and corn are a perfect match for a Southwestern twist. Think of this recipe as a tortilla stack, filled with black beans, corn, onion and jalapeno– then baked with cheese until gooey and warm. Garnish with sour cream, salsa and even cilantro and you have an easy meatless dinner in no time at all.
It’s funny how I hoard recipes in my brain. Suddenly, I remembered this recipe for Tortilla and Black Bean Pie, that I had bookmarked in one of my Martha Stewart cookbooks a very long time ago. I always thought that it looked so pretty, as a layered tortilla pie. Well, what do you know? I had all the ingredients! Quesadilla could wait for another time. It was time to make this recipe:
Placing a flour tortilla on the bottom (using a little non-stick spray for insurance). I used a slotted spoon to evenly spread 1/4 of the filling, and then added about 1/2 cup of grated cheese.
Repeat this and then pop this into a 400F oven for about 20 minutes.
As I’ve written many times– there is seldom much extra time for me to “food style” when dinner is ready on a week night. My men are hungry, and I’m tired and hungry. So, I snapped a shot or two– not really sure if I would even post this recipe.
Dinner is ready, in just under an hour. On a Friday, after a very hectic work week. Amen.
TASTING NOTES: What you don’t see is the cilantro nor salsa, that is the perfect garnish for this dinner. My opinion of this dish is very simple. I like it! It’s good. It’s flavorful. It’s hearty. It’s meatless, but still very filling. My husband went back for seconds, and I’m not surprised. He loves black beans and corn so I knew this would please him. Even though I used one whole jalapeno, this was not at all spicy. The beer? The beans didn’t taste like beer, in a good way. I love beer, but I would think it adds just a bit more flavor to the beans. I’m sure you could use water, instead.
The tortilla edges get a little crunchy, from the melted cheese. The interior of the tortillas becomes very soft– pretty much like an enchilada.
So, I decided this recipe is worth sharing, because I would make this again. I would think I could easily add some cooked chicken to this, for a little extra protein. I hope that you enjoy it as much as we did.
Blackbean and Corn Tortilla Pie
Ingredients
- 4 flour tortillas (10-inc
- 2 tablespoons canola oil
- 1 jalapeno minced (remove seeds and ribs for less heat)
- 2 garlic cloves minced
- 1/2 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 2 cans black beans 15-ounce cans, drained
- 12 ounces beer or 1 1/2 cups water
- 1 package frozen corn 10 oz.
- 4 scallions thinly sliced, plus more for garnish
- 8 ounces cheddar cheese shredded (2 1/2-cups)
- Sour cream and salsa as a garnish (optional)
- Cilantro as a garnish (optional)
Instructions
- Preheat oven to 400°. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.
- Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes.
- Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
- This is most delicious served with a dollop of sour cream. Cilantro and a little salsa, on the side, is perfect with this.
Nutrition
I don't do nearly enough Mexican style dishes and this one looks so delicious! Black beans and corn are always a great combination. Such an easy and great dish for a weeknight supper. I might even top it off with some avocado! Great post, Debby!
What a lovely presentation the springform pan makes in this. If it's got black beans in it, it has to be good IMHO.
Sam
These looks and sounds wonderful! Does the tortilla get crispy?
That's a great question, Penny! I edited my tasting notes to explain that the edges got a little crunchy, from the melted cheese. The interior becomes quite soft, like an enchilada. Thanks for asking.
That looks lovely, had you ever considered a little bit of red bell pepper or even quinoa? i have a recipe for a lovely black bean quinoa salad and the red bell (or you can use yellow, orange, whatever you prefer) gives it a nice splash of color, and remember the more colorful, the more nutritious.
Yes, Jennifer, I make a lovely black bean, corn and red pepper salad, in the summer. I use lime juice and a few other ingredients. The red bell pepper is certainly something one can add– I think this recipe is quite versatile.
Quinoa, on the other hand, is something I'm trying very hard to bond with. I'm not over the moon about it, but I'm trying.
I have a similar recipe in my repertoire that is playfully called a tortilla condo, I guess because it is stacked. It is so quick and delicious, thanks for the tasty reminder Debby.
I can never get enough of Tex-Mex flavors! Definitely putting this on the menu plan in the coming weeks.
And isn't it super funny the recipes that we remember even after years?
I love dishes like this and will definitely try it. Hope your energy level improves soon Debby.
Thank you so much for sharing this recipe, I made it last night and it was DELICIOUS! I'm vegetarian so it was perfect, my husband had it with a steak on the side. :-). Quick, easy, wonderful.