Tuesday, February 14, 2012

Tortilla and Black Bean Pie

I had a busy weekend which is why I haven't posted a new blog. Stephanie and David came in town late Thursday night so they could be here to help for his mom's surprise birthday party. The kids wanted to do Italian food for her party and so we made 3 different lasagnes: a meat lasagne, a turkey Italian sausage lasagne and the spinach mushroom lasagne that I had recently experimented with. I also made vodka cream pasta and an Italian Antipasto Salad. Roasted Shrimp cocktail was on the appetizer table and we bought some baguettes rather than try to make homemade bread. Karen was very surprised and everyone seemed to enjoy the food. I was very surprised to see that the spinach mushroom lasagne was the hit of the night.

Moving ahead to last night, I made a Tortilla and Black Bean Pie which turned out great. I cut 4 tortillas to fit in my springform pan. I then cooked up some chopped onion, jalapeno and garlic with some ground cumin and salt and pepper. I added a couple of of cans of black beans and a bottle of beer and allowed it to cook down. Some frozen corn and chopped scallions were stirred in off the heat. These seasoned beans were layered between the tortillas along with some shredded Mexican blend cheese in the springform pan. The entire thing went in a hot oven for about 20 minutes until the pie was hot and the cheese was melted. The pie was unmolded, garnished with more scallions and served. I added some jarred salsa and a spoonful of sour cream to each serving.

I really enjoyed the heartiness of this dish.

Tortilla and Black Bean Pie
Adapted from Annie's Eats blog

4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
coarse salt and ground pepper
2 (15-ounce) cans black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 (10-ounce) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces shredded Mexican cheese
sour cream and salsa, for serving

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, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with 1/4 of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

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