This is a quick, easy and yummy meal with ingredients you probably have on hand. I originally found this recipe in an issue of Everyday Food. I’ve made this in a lot of different ways and there are a few variations on the Martha Stewart website. There is a version with ground beef, for which I usually use ground turkey, and a vegetarian version. I have substituted frozen chopped spinach for the fresh with good results…less work and less $$. There is no need for a side dish with this hearty meal, but rice would be a good choice. I usually just serve this with a green salad.
The last time I made this pie I was at the store without the recipe. A dilema that I’m sure at least one person reading this had experienced. So, I had to improvise. I used ground turkey, a can of corn, a can of black beans, left out the spinach and added a can of diced tomatoes and green chlies. You can’t go wrong with flavors you like, so try any combination of things that sound good. The only problem could be if you get a little overzealous with the filling and end up with more than will fit in the pie! I use leftover filling rolled up in flour tortillas.
- 4 flour tortillas (10-inch)
- 1 tablespoon olive oil , plus more for pan
- 1 medium onion , chopped
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 2 tablespoons tomato paste
- 1 pound ground beef sirloin
- 3 garlic cloves , minced
- 1 package (10 ounces) frozen corn kernels
- 3 packed cups loose baby spinach (about 5 ounces) , torn into pieces
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Fresh cilantro sprigs, for garnish (optional)
- Sour cream (optional)
- Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
- In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
- Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
- Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.
Here is the veggie version.
Tortilla and Black Bean Pie
- 4 (10-inch) flour tortillas
- 1 tablespoon canola oil
- 1 large onion, diced
- 1 jalapeno chile, minced (remove seeds and ribs for less heat)
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
- 2 cans (15 ounces each) black beans, drained and rinsed
- 12 ounces beer, or 1 1/2 cups water
- 1 package (10 ounces) frozen corn
- 4 scallions, thinly sliced, plus more for garnish
- 2 1/2 cups (8 ounces) shredded cheddar cheese
- Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
- Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
- Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.