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Tortilla and Black Bean Pie Recipe

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This recipe for Tortilla and Black Bean Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimra Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 flour tortillas (10-inch)
1 T. oil
1 large onion, chopped
1 jalapeno chile, minced (remove seeds for less heat)
2 garlic cloves, minced
1/2 tsp. ground cumin
salt and pepper to taste
2 cans (15 ozs. each) black beans, drained and rinsed
12 ozs. beer or 1 1/2 c. water
1 pkg. (10 ozs.) frozen corn
4 green onions, thinly sliced plus more for garnish
2 1/2 c. shredded cheddar cheese

Directions:
Directions:
Preheat oven to 400F. 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 to taste with salt and pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add beans and beer to skillet and bring to a boil. Reduce heat to medium. Simmer until liquid has almost evaporated, about 8-10 minutes. Stir in corn and scallions, remove from heat. Adjust seasonings with salt and pepper. Fit a trimmed tortilla in bottom of springform pan. Layer with 1/4 of the bean mixture and 1/2 c. of the cheese. Repeat three times, using 1 c. of cheese on the top layer. Bake until hot and cheese is melter through, about 20-25 minutes. Cool slightly, but not all the way, and unmold pie. Sprinkle with green onions to garnish. To serve, slice into wedges.

Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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