Wednesday, November 5, 2014

Tortilla & Black bean Pie


Adapted the original recipe from Martha Stewart, I attempted to make this Pie and it is absolutely worth trying it out.

Ingredients:

  • 4 flour tortillas (10 inches)
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 1 cup of diced Bell pepper (all colors)
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • Coarse salt  Cayenne Pepper, dried oregano, taco seasoning and freshly ground pepper
  • 2 cans (15 ounces each) black beans, drained and rinsed
  •  1 1/2 cups Vegetable broth
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 8 ounces cheddar cheese, shredded (2 1/2 cups)

 Method:

  1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch spring form pan. Use the bottom of the pan as a guide. Set aside.
  2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with all the dried seasoning. Cook, stirring occasionally, until softened, 5 to 7 minutes.
  3. Add beans and broth, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, bell peppers and scallions, and remove from heat. Taste and adjust for seasoning.
  4. Fit a trimmed tortilla in bottom of spring form pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.



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