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Black Bean Tortilla Pie

 Black Bean Tortilla Pie
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
6 ServingsPrep: 50 min. Bake: 15 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 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, thinly sliced
  • 4 flour tortillas (8 inches)
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions

  • In a large skillet, saute the onion, green pepper, cumin and pepper
  • in oil until vegetables are tender. Add garlic; cook 1 minute
  • longer. Add beans and broth. Bring to a boil; cook until liquid is
  • reduced to about 1/3 cup. Stir in corn and green onions; remove from
  • the heat.
  • 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.
  • Bake, uncovered, at 400° for 15-20 minutes or until heated

2 of 2

Black Bean Tortilla Pie (continued)

Directions (continued)

  • through. Remove sides of pan. Sprinkle with remaining cheese. Cut
  • into wedges. Yield: 6 servings.
Nutritional Facts: 1 wedge equals 353 calories, 9 g fat (3 g saturated fat), 14 mg cholesterol, 842 mg sodium, 53 g carbohydrate, 8 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat.