Black Bean Tortilla Pie

This disappeared at dinner! All four of us enjoyed it and three of us had seconds! I found the recipe at Taste of Home. Their recipe calls for vegetable broth (which I didn't have) instead of chicken broth and also added green onions (which I didn't have). I added more cheese than the recipe called for as well. This uses a springform pan but could easily be done in a round casserole dish.

1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
2 cans (15 oz each) black beans, rinsed and drained
1 cup vegetable broth (I used chicken broth)
1 package (10 oz) frozen corn, thawed
4 tortillas
2 cups shredded cheddar cheese, divided

Preheat oven to 400 degrees.
In a large skillet, saute the onion, green pepper, cumin, and pepper in oil until tender. Add garlic; cook one minute longer.
Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn; remove from heat.
Place one tortilla in a 9-inch springform pan coated with cooking spray.
Layer with one third of the bean mixture and 1/2 cup cheese. Repeat layers twice. Top with remaining tortilla.
Place pan on baking sheet and bake, uncovered for 15 minutes. Sprinkle with remaining cheese and cut in wedges to serve.

No comments: