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:
- 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.
- 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.
- 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.
- 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.
