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.