Friday, September 19, 2008

Tortilla & Black Bean Pie

I have so many great things to say about this recipe. First, it just looks cool. Second, it's one that I starred in my reader a while back, and is originally adapted from Liz's Cooking Blog. I star far more recipes in my reader than I can possibly make in a lifetime, so I am really happy when I get to try one of them. This one is fantastic and will be in our normal dinner rotation. It's similar to the mexican lasagna I sometimes make, but prettier. Aaron won't consider a dinner without meat, so I did add ground beef to this and made a few small changes, as listed below.

We served this with the Jalapeno Poppers when Aaron's parents came over for dinner earlier this week. Everyone loved it! It was even better as leftovers the next day.

1 lb ground beef, seasoned with your favorite taco seasoning
1 small jar enchilada sauce
4 (10-inch) flour tortillas
1 large onion, diced
2 mild jalapenos and 2 serranos
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 can (15 oz.) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 can corn, drained OR 1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar 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.

Brown ground beef and drain fat. 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 remove from heat.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the meat & beans, spoon some enchilada sauce over top (maybe 3-4 spoonfuls) 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; spoon any extra enchilada sauce on top, then sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.


Liz said...

I am glad you enjoyed it! I love the idea of adding enchilada sauce-- I'll have to try it next time!

cookingkatie said...

Is this the same recipe from Everyday food By Martha? If so i love this recipe, we make it at least once a month!!!

Amy said...

Oooh, YUM! This looks awesome, girl! I can't wait to try this!


Tricia said...

I'm so glad you made this! I've had this recipe printed out from Liz's blog for a few weeks now and have just kept putting it off. I'm definitely making it next week :)
great job!

canewton42 said...

Oohrah! Semper Fi! Love the USMC T-shirt. Oh, and your blog, too. I'm a new reader, and I'm reading from the very beginning.

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