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Black Bean Tortilla Pie Recipe
Black Bean Tortilla Pie Recipe photo by Taste of Home
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Black Bean Tortilla Pie Recipe

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4.5 23 33
Publisher Photo
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.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Black Bean Tortilla Pie in Light & Tasty February/March 2006, p37


Reviews for Black Bean Tortilla Pie

AVERAGE RATING
(33)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
darlyn29 User ID: 3115063 262002
Reviewed Mar. 3, 2017

"Very good with lots of flavor and I added jalapenos. ;)"

MY REVIEW
amehart User ID: 1464390 261994
Reviewed Mar. 2, 2017

"Made this for a Lenten meal and it was fabulous! The house smelled so good and everyone loved it. The only thing I did differently was to add some finely chopped jalapeno because we love spicy, but other than that I made it exactly as the recipe and was perfect. Will be making this a lot! Don't forget the sour cream and salsa on top!"

MY REVIEW
sgronholz User ID: 1473861 261797
Reviewed Feb. 25, 2017

"My husband and I thought that this recipe was great! It was very easy to prepare and tasted absolutely delicious...I can't wait to make it again!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 261022
Reviewed Feb. 8, 2017

"Tasty and a fun idea, but ours was a little soggy and didn't absorb all the liquid. The only changes I made were to use whole wheat tortilas and chicken in place of one can of beans. I baked it 20 minutes, but maybe it needed longer?"

MY REVIEW
nyshia User ID: 4491354 134996
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."

MY REVIEW
Karabelle User ID: 3679293 66297
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."

MY REVIEW
alexiscwagner User ID: 4927230 134434
Reviewed Jul. 3, 2012

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

MY REVIEW
Sweet_Claire User ID: 4512190 105729
Reviewed Jun. 25, 2012

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

MY REVIEW
heth_11 User ID: 2645337 105686
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!"

MY REVIEW
swagner User ID: 2202984 207501
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."

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