- 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
- 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.
- 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.
- 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, 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.
Reviews for Black Bean Tortilla Pie
"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?"
"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."
"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 husband liked this recipe but I didn't care for it much"
"This was so delicious! Definitely will make again! I did add some cayenne pepper for some heat."
"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!"
"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."
"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!"
"This was really good! i used corn tortillas instead and added a can of drained rotel tomatoes."
"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."