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Tortilla and Black-Bean Pie- Martha Stewart Recipe

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This recipe for Tortilla and Black-Bean Pie- Martha Stewart is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (10-inch) flour tortillas
1 tbsp. canola oil
1 large onion, diced
1 jalapeņo chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 tsp. ground cumin
Coarse salt and ground pepper
2 cans (15 oz. each) black beans, drained and rinsed
1 1/2 c. water
1 package (10 oz.) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 c. (8 oz.) shredded cheddar cheese
Directions:
Directions:
Preheat oven to 400 degrees.

Heat oil in skillet over medium heat. Add onion, jalapeņo, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and water to skillet, and bring to a boil. Reduce heat to medium; cover and 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 or pie plate; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer (instead of 1/2 cup). Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

 

 

 

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