Blackbean and Corn Tortilla Pie
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.
Servings 6
Calories 394kcal
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.