Tortilla and Black Bean Pie

Ingredients:

4 flour tortillas (1o inch)
1 Tbsp. canola oil
1 large onion, diced
1 jalapeno chile, minced - remove the seeds and ribs if you don't want it too spicy
2 garlic cloves, minced
1/2 tsp. ground cumin
salt and pepper
1 - 15 ounce can of black beans, drained and rinsed
1/2 lb. extra lean ground beef
1 1/2 cups water
1 - 10 ounce pkg frozen corn
1 small can Ortega chiles
4 green onions, thinly sliced - plus extra for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese

Directions:

Preheat oven to 400 degrees. If necessary, trim the tortillas to fit a 9-inch spring form pan, using the bottom of the pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add ground beef, onion, jalapeno, Ortega chiles, garlic, and cumin. Season with salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until the onion is softened. Add the beans and water to the skillet and bring to a boil. Reduce heat to medium. Simmer 8 to 10 minutes until the liquid has evaporated. Stir in the corn and green onions and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and sprinkle with cheese. Repeat three more times. Bake 20 to 25 minutes until hot and the cheese is melted. Take the pie out of the mold. Sprinkle with green onions. Slice into wedges and serve immediately.

I made two pies, but only had one spring form pan... I just trimmed the tortillas down to fit into another cake pan. So even if you don't have a spring form pan you can still make this fabulous recipe.

I found this recipe over at Tastebuds, but added the can of Ortega chiles to the recipe.
Pin It