Tuesday, August 7, 2012

Tortilla and Black Bean Pie

Since the men got their Meat and Potatoes yesterday, I get my Vegetarian meal today. That's the way it works folks! I was surprised they didn't put up too much of a fit, because this dish is packed with yummy flavors and the beans are hearty... no need for meat. If you are a meat fan, you could easily add some seasoned ground beef, or shredded chicken.

Gluten Free Tortilla and Black Bean Pie
adapted from Martha Stewart

12 Corn tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno, Minced
4 garlic cloves, minced
1 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained
1 1/2 cups gluten free beer
1 10 ounce package of frozen corn
4 green onions, thinly sliced on the bias
2 1/2 cups cheese, shredded I used a blend of mexican cheeses, but cheddar works fine.

Preheat oven to 400 degrees.
Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
 
You will need gluten free beer. I used Redbridge. You can find it at any Sprouts, Henry's or Whole Foods. Randy says it is good to drink too. 

Add beans and beer, 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. Taste and adjust for seasoning.
Fit a tortilla in bottom a cake pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat twice,  using 1 cup cheese on top layer. This recipe made 4 tortilla pies for me. 

Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

I like mine topped with sour cream. Not fat free... but it's delicious!
Follow Us!