I don’t have much specialized cooking gear. I don’t have a Dutch oven or a stand mixer. I have a food processor, but it’s a mini, and so it can’t do most of the things I wish it could do, like make pie dough. There’s lots of stuff I wish I had, and one of the things that’s been on my wish list the longest is a springform pan. I used to eye photos of cheesecakes jealously, fantasizing about the ones I’d make if only I had the proper equipment. Well, I finally got a springform pan, and I have yet to make a cheesecake. I have, however, made a Tortilla and Black-Bean Pie.
I found this recipe on marthastewart.com, and when I saw it I knew it’d be perfect for breaking in my pan. I loved the thought of being able to use my new toy for something besides sweet dishes. And I mean, come on, tortilla and black bean pie? That’s my kind of recipe.
This recipe is tasty and easy to throw together, and it’s great served with some chips and salsa or guacamole. The recipe calls for you to alternate layers of tortillas with a bean mixture, which consists of garlic, onion, jalapeno, corn, and, of course, beans. I started out trying to be pretty careful and consistent with my layering, but at some point I stopped paying attention and just began making layers until I reached the top of my pan. It’s really easy: tortilla, beans, cheese. Repeat. Make sure to save some cheese for the top, as well as some bean mixture if you like. Bake for about 20 minutes, until the cheese is melted and the pie is warmed through, then sprinkle with chopped scallions.
I’m including the full recipe below, but feel free to use it just as a guide. This recipe is simple to make and easy to adjust to your own tastes. Mix it up however you like. Enjoy!
Cheesy Black-Bean Tortilla Pie
From Everyday Food
4 flour tortillas (10-inch)*
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.