Friday, May 11, 2012

Tortilla and Black Bean Pie

Lo siento, tengo mucho tarde para el Cinco de Mayo - but, it's never too late to celebrate with this absolutely delicious Mexican casserole.  This is one of our knock down drag out favorite meals.  Now, because it contains flour tortillas, this is not suitable for P10 Stage 1 and those of you who are not eating grains - but I'm thinking you could substitute a flaxseed wrap in place of the tortillas - just not sure how that would taste?

Depending on what kind of meat your family likes, this can be very versatile or you can make it vegetarian by just adding an extra can of black beans. 

Print this recipe:  Tortilla and Black Bean Pie

Tortilla and Black Bean Pie
makes 6-8 servings

 4 (9-inch) flour tortillas
1 large onion, diced
2 cloves garlic, minced
3 tablespoons taco seasoning
1 lb ground beef/turkey (OR use an extra can of black beans)
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) bag frozen corn
1 1/2 cups chicken broth

1 (15-ounce) can refried beans
4 green onions, thinly sliced, plus more for garnish
cilantro, chopped 
8 ounces cheese, shredded
salsa and sour cream, for serving

Preheat the oven to 400.

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.  

Heat the oil in a large skillet set over medium heat.  Sauté the onion and meat until no longer pink.  Add the garlic and taco seasoning, and cook until fragrant, about 30 seconds.  

Add the black beans and broth 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 and scallions and remove from heat.

Spread a layer of refried beans on each tortilla.  Then lay one of the tortillas across the bottom of the springform pan (bean side up).  Layer with 1/4 of the meat/bean mixture, 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 and salsa.

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