I really enjoyed this pie.  I’m generally not too fond of leftovers, but I’ve found that there are two dishes – these chicken enchiladas and this black bean pie that I like just as well if not better!

You can easily control your level of spice with the amount of chile in adobo as well as the type of cheese.  Use a combination of pepperjack and cheddar or monterey jack for a bit more kick or monterey jack and cheddar if you want something more mild.  Plus, this is a great vegetarian meal!

Tortilla and Black Bean Pie

  • 4 (10-inch) whole-wheat (or not) flour tortillas
  • 1 Tbsp. canola oil
  • 1 large onion, diced
  • 1 jalapeno chile, seeded and diced
  • 2 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chile powder
  • Kosher salt and freshly ground pepper
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (10-ounce) bag frozen corn
  • 1 12-ounce beer, or 1 1/2 cups chicken broth
  • 4 scallions, thinly sliced, plus more for garnish
  • 1/2 cup cilantro, coarsely chopped, plus more for garnish
  • 8 ounces cheese, shredded

Preheat the oven to 400.

If necessary – use a paring knife to trim the edges of the tortillas, using the bottom of the pan as a guide, so they fit in a 9-inch springform pan.

Heat the oil in a large skillet over medium heat.  Saute the onion and jalapeno until soft, 5-10 minutes.  Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.

Add the beans and beer to the skillet, and bring to a boil.  Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes.  Mix in the corn, scallions, and cilantro, and remove from heat.

Lay one of the tortillas across the bottom of the springform pan.  Layer with 1/4 of the beans, and sprinkle with cheese.  Repeat 3 times, finishing with beans and cheese.  Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.

Remove from oven and unmold the pie.  Garnish with remaining scallions and cilantro, and serve with sour cream.

Recipe found at Pink Parsley adapted from Annie’s Eats, originally from Liz’s Cooking Blog