Black Bean Tortilla Pie

"A good southwestern meatlesss entree with decreased amount of cheese and increased herbs."
 
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photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:
1hr 5mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
  • Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
  • Stir in corn and green onions; remove from heat.
  • Place 1 tortilla in a 9-inch spring-form pan coated with nonstick cooking spray.
  • Layer with 1 1/2 cups bean mixture and 1/4 cup cheese; REPEAT layers twice; top with remaining tortilla.
  • Place pan on a baking sheet; bake, uncovered, at 400 degrees 15 to 20 minutes or until heated through.
  • Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.

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Reviews

  1. Very tasty! I fiddled with some of the ingredients, but stuck to the recipe for the most part. I used 1 can of black beans and 1 of red kidney beans, and no green onion. Also used jalapeno pepper jack shredded cheese instead of cheddar. And chili powder instead of just cumin. <br/>Yes, it does come out a little messy, but the flavor is excellent and it is very filling. I think the key is reducing the veg mixture quite a bit before filling the pie.
     
  2. Sorry to say, we weren't crazy about this recipe. I used 1 can of pinto beans, 1 can of black beans. It was a lot of fussing with very ho-hum results. Flavor was tepid, and the "pie" completely falls apart upon serving. Would not repeat...but fun to try!
     
  3. Turned out perfect for our daytona party..everyone loved it..Thanks
     
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Tweaks

  1. Very tasty! I fiddled with some of the ingredients, but stuck to the recipe for the most part. I used 1 can of black beans and 1 of red kidney beans, and no green onion. Also used jalapeno pepper jack shredded cheese instead of cheddar. And chili powder instead of just cumin. <br/>Yes, it does come out a little messy, but the flavor is excellent and it is very filling. I think the key is reducing the veg mixture quite a bit before filling the pie.
     

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