black bean and corn mexican pie

Cinco de Mayo is less than a week away and after being in Texas all weekend I have Mexican food on the brain. I saw this article in Martha Stewart for a tortilla and black bean pie, and thought I’d recreate it with some additional ingredients. I know it might not look that pretty but all I can say is that it tastes AMAZING! It really does. Matthew said it was the best meal he’d had in a while. I guess it might be classic guy food- cheese, beans, sour cream. Excited to make it again!

Black Bean and Corn Mexican Pie {adapted from Martha Stewart}

makes 6 servings

INGREDIENTS

4 flour tortillas (10 inches)

2 Tablespoons canola oil

1 large onion, diced

1 bell pepper, chopped

1 jalapeno chile, minced (remove seeds and ribs for less heat)

2 garlic cloves, minced

1/2 teaspoon chili powder

1/2 teaspoon cumin

coarse salt and freshly ground black pepper

2 cans (15 ounces each) black beans, drained and rinsed

12 ounces vegetable broth

2 cobs of corn, kernels sliced off {or 10 ounces frozen corn added with with scallions after liquid has evaporated}

8 ounces cheddar cheese, shredded {2 1/2 cups}

4 scallions, thinly sliced, plus more for garnish

1/4 cup sour cream, for garnish

1 avocado, sliced for garnish

1 tomato, diced for garnish

1 lime, sliced for garnish

DIRECTIONS

Preheat the oven 400 degrees. With a paring knife, trim tortillas to fit a 9-inch spring form pan. Use the bottom of the pan as a guide.

Heat oil in a large skillet over medium heat. Add onion, bell pepper, jalapeno, corn, garlic and spices. Season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Add beans and broth, and bring to a boil. Reduce the heat to medium; simmer until liquid has almost evaporated, about 10 minutes. Stir in scallions and remove from heat. Taste and adjust for seasoning. 

Fit a trimmed tortilla in bottom of spring form pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle with scallions, avocado and tomato. To serve, slice into wedges and top with a dollop of sour cream and lime. 

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