Black Bean and Tortilla Pie

from Romancing the Stove
adapted from Pink Parsley

4 (10-inch) whole-wheat flour tortillas
1 Tablespoon canola oil
1 large onion, diced
2 cloves garlic, minced
1/4 tsp chipotle powder
1/2 tsp cumin
1/2 tsp chile powder
salt and pepper
2 (15-ounce) cans black beans, drained and rinsed
1 (10-ounce) bag frozen corn
1 12-ounce beer, or 1 1/2 cups chicken broth
4 scallions, thinly sliced, plus more for garnish
1/2 cup cilantro, coarsely chopped, plus more for garnish
8 ounces cheese, shredded (I used Mexican cheese blend)
salsa and sour cream, for serving (optional)

Preheat the oven to 400 degrees F.  Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.

Heat the oil in a large skillet set over medium heat.  Saute the onion until soft, 5-10 minutes.  Add the garlic, chipotle powder, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.  Add the beans and beer to the skillet, and bring to a boil.  Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes.  Mix in the corn, scallions, and cilantro, and remove from heat.

Lay one of the tortillas across the bottom of the springform pan.  Layer with 1/4 of the beans, and sprinkle with cheese.  Repeat 3 times, finishing with beans and cheese.  Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.

Remove from oven and unmold the pie.  Garnish with remaining scallions and cilantro, and serve with your choice of topping (salsa, sour cream), or as is. Enjoy!
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