black bean and corn mexican pie

April 29, 2014


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
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
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. 
What’s your favorite type of Mexican food? Will you be eating in or ordering out on Cinco de Mayo?