Spicy Black Bean and Corn Tortilla Pie

Black Bean and Corn Tortilla Pie

A recipe for a savory deep-dish pie packed with all the Tex-Mex flavors I love. The filling is made of black beans, fresh corn, tomatoes, green chiles and sour cream to hold it all together. The filling is then layered just like a lasagna between flour tortillas in a deep-sided pie or cake pan and baked. It’s served with your favorite fixin’s like avocado, black olives, sour cream and shredded lettuce.

The pie is quick, easy to make and feeds a crowd. Everyone will love it! It’s a good way to spice up taco night if you’re looking for something a little different from the usual. It’s hearty, filling and undeniably delicious.

If black beans aren’t your thing you can easily swap them out for your favorite ones or for whatever you have on hand.

Black Bean and Corn Tortilla Pie

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Spicy Black Bean and Corn Tortilla Pie
(by Reeni)

1 Yellow Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 – 15 ounce can Black Beans, rinsed
1 heaping cup fresh Corn, cut off the cob
1 – 10 ounce can Ro-tel Diced Tomatoes with Lime and Cilantro
1 – 4 ounce can diced Green Chilies
1 teaspoon Chile Powder
1 teaspoon Oregano
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1 heaping cup Sour Cream, light or regular
8 (10-inch) Whole Wheat Flour Tortillas
2 cups Extra Sharp Cheddar Cheese, shredded
A handful of multi-grain Tortilla Chips, crushed
shredded lettuce, black olives, avocado or guacamole and sour cream for serving

1. In a large skillet saute onion in enough oil to cover bottom of pan over medium-low heat until tender and translucent. Add garlic and saute until fragrant. Stir in black beans, corn, tomatoes, green chilies, spices and salt and pepper.

2. Turn off heat and stir in sour cream. Mixture will be loose but will thicken as it cooks. Taste and re-season with salt and pepper if needed.

3. Lightly grease a 9 or 10-inch deep-sided cake or pie pan or a 8×8 deep-sided casserole. Preheat oven to 400 degrees.

4. Place one of the tortillas on the bottom of the pan, and cut the second to fill in the spaces the first one doesn’t cover. Spread 1/3 of the mixture evenly over it. Sprinkle with 1/3 cup cheese. Repeat with another tortilla layer, 1/3 of the mixture and 1/3 cup cheese. Repeat again. Add another layer of tortillas, sprinkle with remaining cup of cheese and the crushed tortillas.

5. Bake about 25 minutes. Let set for 5 minutes before slicing. Best sliced right in the pan. Serve with desired fixin’s.

Printable Recipe
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Black Bean and Corn Tortilla Pie

I’m linking to this to Meatless Mondays over at my friend Chaya’s site My Sweet and Savory.

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Comments

  1. Pegasuslegend says

    I just love these dishes, really comfort food and we love mexican, leaving for Mexico on Sunday now these pictures really have me in the mood~ they are wonderful :)

  2. Brenda says

    Reeni, does that ever look freakin' amazing, eh? I have yet to have good Mexican in Toronto, our only option is to make it ourself and this certainly fits the bill. Thanks for sharing such an awesome recipe!

  3. Raina says

    This looks amazing. We are huge Mexican food fans in my family. I know we would all love this. Great appetizer or sports party dish too. Thanks! Definitely will be on my menu soon:)

  4. Kim says

    Cue the music because this recipe is making me sing- LOL! It's everything that I love all on one plate. It looks absolutely heavenly:)

  5. redkathy says

    Oh yummy TEX-Mex is my favorite! I just make a similar dish a few days ago. Your photos are fantastic as always. Hope the guys don't mind eating Tex-Mex again, you got me wishing for it!

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