Stacked Black Bean Enchilada Pie

Stacked Black Bean Enchilada Pie (A Little Bit Crunchy A Little Bit Rock and Roll)


6 (10 inch) flour tortillas

1 tablespoons olive oil

1 large onion, diced

1 jalapeño pepper, minced

2 cloves garlic, minced

1/2 teaspoon ground cumin

salt and pepper to taste

2 cups frozen corn, defrosted

4 green onions, sliced

1 (15 ounce) cans black beans, drained and rinsed

8 ounces Colby/Jack cheese, shredded

1/4 cup minced cilantro, optional

For the enchilada sauce:

1 tablespoon olive oil

1 small onion, diced

1 clove garlic, minced

1 (28 ounce) can crushed tomatoes

2 tablespoons chili powder

1 1/2 teaspoons cumin


1. Preheat oven to 400 degrees F.  Trim the tortillas with a paring knife, to fit in a 9-inch springform pan.  Set aside.

2. For the sauce, heat 1 tablespoon olive oil and sauté the onion for about 5 minutes, until it begins to turn translucent.  Add the garlic, chili powder, and cumin and cook for an additional minute. Add the crushed tomatoes and simmer for 5 minutes. Set aside.

2. For the filling, heat 1 tablespoons of oil in a large skillet over medium heat.  Add the onion and cook for about 5 minutes.  Add the jalapeño, garlic, and 1/2 teaspoon cumin.  Season with salt and pepper, and cook for an additional minute.  Add the beans, corn, and green onions.  Remove from heat and set aside.

3. In a greased springform pan, place a generous 1/4 cup of enchilada sauce.  Spread it to the edges with the back of a spoon and place 1 tortilla on top.  Place another heaping 1/4 cup of enchilada sauce on top of the tortilla, smoothing out to the sides.  Sprinkle with a heaping 1/2 cup of the black bean mixture.  Then sprinkle with about a 1/2 cup of cheese. Repeat the layers of tortilla, sauce, black beans, and cheese 4 more times.  After the last tortilla is stacked, pour over the remaining sauce and remaining cheese.

4. Place the spring form pan on top of a cookie sheet pan and bake for 20-25 minutes. Cool 10 minutes. Carefully run a knife along the sides of the pan before you remove the side. To serve, slice into wedges and sprinkle with fresh chopped cilantro.