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black bean tortilla pie

I mentioned before that our meatless dinner options often contain black beans (when we’re not eating pasta, that is) – well, here’s another great example of that!  Daren and I love Mexican food; seriously, I could eat some kind of taco just about every day.  This tortilla pie has many of the typical flavors you’d associate with Mexican food, just in a different form.  It comes together fairly quickly and makes for a pretty hearty meal, despite not containing any meat.

The original recipe contained scallions and a LOT more cilantro – I adjusted it to our tastes.  Feel free to add the scallions in and adjust the seasonings to your personal preferences; I think this is probably a pretty forgiving recipe when it comes to adjustments like that.


  •  4 (10-inch) flour tortillas
  • 1 tbsp. olive oil
  • 1 large onion, diced
  • 1 jalapeño, seeded and diced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chile powder
  • salt and pepper
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 12-ounce beer, or 1 1/2 cups chicken broth
  • 2 tbsp. cilantro, coarsely chopped, plus more for garnish
  • 8 ounces cheese, shredded (we used cheddar; some pepper jack mixed in there would probably be good too!)
  • salsa and sour cream, for serving


Preheat the oven to 400°F.  Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.   Wrap a layer of aluminum foil around the bottom/outside of the springform pan to prevent the liquid from dripping out in the oven.  Alternatively, put a baking sheet on a lower baking rack to catch any drips.

Heat the oil in a large skillet over medium-high heat.  Saute the onion and jalapeño until soft, 8-10 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, about 8-10 minutes.  Remove from heat and stir in the corn and cilantro.

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

Take out of the oven and remove the outer ring of the springform pan.  Garnish with some additional cilantro, and serve with sour cream and/or salsa.

Yield: 6 servings

Source: Adapted from Pink Parsley; originally from Liz’s Cooking Blog


Main Dish, Vegetarian

1 comment

  1. Kassandra Berry

    Are you kidding me?? That looks amazing! – Adding it to my “to make” list!

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