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Black Bean Tortilla Pie Recipe

Black Bean Tortilla Pie Recipe

I found this southwestern entree awhile ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly of Voorheesville, New York
TOTAL TIME: Prep: 50 min. Bake: 15 min. YIELD:6 servings


  • 1 tablespoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 package (10 ounces) frozen corn, thawed
  • 4 green onions, sliced
  • 4 flour tortillas (8 inches)
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided


  • 1. Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer.
  • 2. Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat.
  • 3. Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
  • 4. Bake, uncovered, 15-20 minutes or until heated through. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into wedges. Yield: 6 servings.

Nutritional Facts

1 slice: 353 calories, 9g fat (3g saturated fat), 14mg cholesterol, 842mg sodium, 53g carbohydrate (6g sugars, 8g fiber), 17g protein Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat.

Reviews for Black Bean Tortilla Pie

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Reviewed Jun. 13, 2014

"I live in Germany so ended up using some slightly different ingredients, but I think it turned out really well. The biggest difference being using black beans canned in chili sauce and rinsing the chili sauce off which leaves some pleasantly seasoned black beans which I think really brought the recipe home. I'd definitely recommend this recipe, its very very good and will be used by my family from now on."

Reviewed Feb. 1, 2013

"I made this last night in preparation for Lent, and found it delicious. I used onion/chili tortillas from Trader Joes, and used canned chilies instead of green peppers, and their frozen roasted corn, and twice as much cheese. I was afraid of the liquid, but it cooked down and the thing was solid and cut beautifully into large, filling wedges. I thought it wouldn't be enough for four people, but it's very filling. I would top with sour cream and pico de gallo. I will also add sliced black olives. I did add some extra cumin and red pepper because we like spicy. Overall, a great recipe for Lent and my husband who hates vegetarian dishes usually said I could make it any time."

Reviewed Jul. 3, 2012

"My husband liked this recipe but I didn't care for it much"

Reviewed Jun. 25, 2012

"This was so delicious! Definitely will make again! I did add some cayenne pepper for some heat."

Reviewed Apr. 30, 2012

"Very good and tasty recipe. My husband is not a fan of ground turkey but he actually requested that I make this again. I used whole wheat tortillas and I didn't have a springform pan, so I put it all in a cast iron pan in the oven. It worked perfectly!"

Reviewed Mar. 29, 2012

"Wonderful recipe! I made this tonight, and my entire family raved about it. The only change I made was to add twice the amount of cheese that the recipe called for."

Reviewed Mar. 25, 2012

"My husband & I loved this! For a meatless meal, it was totally satisfying. The sweetness of the corn added a nice twist that I wasn't expecting. Add some sour cream & salsa and you will be good to go! Its a keeper!"

Reviewed Mar. 15, 2012

"This was really good! i used corn tortillas instead and added a can of drained rotel tomatoes."

Reviewed Jan. 30, 2012

"I used 2 cans of green chilies instead of the green pepper,had a nice flavor. We are trying to eat less meat, and this was a great meal."

Reviewed Sep. 29, 2011

"The black beans mixture is good. I will make this again but just the black bean mixture over rice."

Reviewed Sep. 24, 2011

"I was taking a change with this dish since my family didn't like black beans on a salad I had tried months ago but to my delight, they all really enjoyed it! I am vegetarian and struggle to find meatless dishes that the rest of the family will like. They have asked to have this one again. VERY good! Thanks!"

Reviewed Aug. 22, 2011

"I thought this was really good, and easy to make. I didn't have two cans of black beans on hand, only one, so I used one can of black beans and one can of refried beans instead, also I used about a tablespoon of cumin, and added some cayenne pepper to taste to make it a little spicy. My fussy vegetarian teenager came back for seconds. Served this with salsa and sour cream... You don't miss the meat in this one. The rest of my family really liked it too... will definitely make this one again!"

Reviewed Jul. 26, 2011

"Took the advice to add cilantro. Great topped with guacamole!"

Reviewed May. 7, 2011

"This dish had great flavor and we all loved it! It was pretty satisfying considering there is no meat! A great Meatless Monday Meal!"

Reviewed Apr. 13, 2011

"This is one of our favorite meatless mains. I double the cumin and leave out the green pepper (bc we don't like it) and green onion (seems redundant w/white onion). I also add cilantro which really makes the dish for me. I don't have a springform pan so I use a deep dish pie plate. I will definitely be making this a lot in the years to come!"

Reviewed Mar. 30, 2011

"This recipe is a winner and delicious! The only change I made was, I used red pepper instead of green, and used whole wheat tortillas, and it was yummylicious! Even my fussy eater loved it!"

Reviewed Jan. 17, 2011

"I doubled this recipe to make 2 pies for my large family. They absolutely adored it."

Reviewed Nov. 5, 2010

"I LOVE this recipe. I made it the first time I saw it in the magazine and I go back to it again and again. Any leftover filling goes great with tortilla chips."

Reviewed Aug. 24, 2010

"very very good! Is sure to become a favorite for our meatless Monday's."

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