Tortilla and Black Bean Pie
Serve this brightly colored layered tortilla pie with salsa and sour cream on the side. You can prepare the pie ahead of time and then bake it just before serving.
INGREDIENTS
- 2 garlic cloves, minced
- 1 package (10 ounces) frozen corn
- 4 flour tortillas (10 inches)
- 1/2 teaspoon ground cumin
- 12 ounces of beer or 1 1/2 cups of water
- 8 ounces of cheddar cheese, grated (2 1/2 cups)
- Coarse salt and freshly ground pepper
- 4 green onions, thinly sliced, plus more for garnish
- 1 jalapeno pepper, minced (remove seeds and ribs for less heat)
- 2 tablespoons of canola oil
- 2 cans (15 ounces each) black beans, drained and rinsed
- Sour cream and salsa, as a garnish (optional)
- Coriander, as a garnish (optional)
Instructions
First, preheat the oven to 400 ° F. Using a paring knife, cut the tortillas to fit in a 9-inch springform pan. Use the bottom of the pan as a guide. Put aside.
Then, heat the oil in a large skillet over medium heat. Add onion, jalapeño, garlic and cumin; Season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the beans and beer and bring to a boil. Reduce the heat to medium; simmer until liquid is almost evaporated, 8 to 10 minutes.
Stir in corn and green onions and remove from heat. Taste and adjust for seasoning.
Place a trimmed tortilla in the bottom of the springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup of cheese on the top layer. Bake until cheese melts, 20 to 25 minutes.
Remove the side of the mold; sprinkle the pie with green onions. To serve, slice into quarters.
It is the most delicious served with a dollop of sour cream. Cilantro and a little salsa, on the side, are perfect with this. Happy Cooking Time.
