Tortilla and Black Bean Pie

Name: Tortilla and Black Bean Pie
Yield: serves 6
Ingredients: 4 flour tortillas (10-inch); 1 tablespoon canola oil; 1 large onion, diced; 1 jalapeño chile, minced (remove seeds and ribs for less heat); 2 garlic cloves, minced; 1/2 teaspoon ground cumin; Coarse salt and fresh ground pepper; 2 cans (15 ounces each) black beans, drained and rinsed; 12 ounces beer, or 1 1/2 cups water; 1 package (10 ounces) frozen corn; 4 scallions, thinly sliced, plus more for garnish; 2 1/2 cups shredded Cheddar cheese (8 ounces)

December 14, 2011

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the dish ahead of time, then bake it just before serving.

Recipe information

Yield
serves 6

Ingredients

4 flour tortillas (10-inch)

1 tablespoon canola oil

1 large onion, diced

1 jalapeño chile, minced (remove seeds and ribs for less heat)

2 garlic cloves, minced

1/2 teaspoon ground cumin

Coarse salt and fresh ground pepper

2 cans (15 ounces each) black beans, drained and rinsed

12 ounces beer, or 1 1/2 cups water

1 package (10 ounces) frozen corn

4 scallions, thinly sliced, plus more for garnish

2 1/2 cups shredded Cheddar cheese (8 ounces)

Preparation

Step 1
Preheat the oven to 400°F. Using a paring knife, trim the tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Step 2
Heat the oil in a skillet over medium heat. Add the onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5 to 7 minutes.
Step 3
Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and remove from the heat. Season with salt and pepper.
Step 4
Fit a trimmed tortilla in the bottom of the springform pan; layer with one quarter of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on the top layer. Bake until hot and the cheese is melted, 20 to 25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges, and serve immediately.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSavory Pie and Tart Tex-Mex American Black Bean Bean and Legume Vegetable Corn Cheddar Cheese Dairy Main Dinner Vegetarian Nut Free Easy Make Ahead Oven Bake Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes