Name: Tortilla and Black Bean Pie
Yield: 6 servings
Ingredients: 4 flour tortillas (10"); 1 tbsp canola oil; 1 large onion, diced; 1 jalapeño chile, minced; 2 garlic cloves, minced; ½ tsp ground cumin; coarse salt and pepper, to taste; 15 oz cans black beans (2), drained and rinsed; 12 oz beer (or 1½ cup water); 10 oz package frozen corn; 4 scallions, thinly sliced; 2 ½ cups shredded Cheddar cheese

Tortilla and Black Bean Pie

CategoryMain Dish

Yields6 Servings

4 flour tortillas (10")

1 tbsp canola oil

1 large onion, diced

1 jalapeño chile, minced

2 garlic cloves, minced

½ tsp ground cumin

coarse salt and pepper, to taste

15 oz cans black beans (2), drained and rinsed

12 oz beer (or 1½ cup water)

10 oz package frozen corn

4 scallions, thinly sliced

2 ½ cups shredded Cheddar cheese

Preheat oven to 400 degrees F. 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 to 7 minutes.

Add beans and beer to skillet, 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. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories448

% Daily Value *
Total Fat 18.5g24%
Total Carbohydrate 51.8g19%
Dietary Fiber 7.1g26%
Protein 20.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients