Best Tortilla Black Bean Pie Recipes

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TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

4 flour tortillas (10 inches)
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 freshly 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
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add beans and beer, 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. Taste and adjust for seasoning.
  • Fit a trimmed tortilla in bottom of springform 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 pie with scallions. To serve, slice into wedges.

Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g

BLACK BEAN TORTILLA PIE



Black Bean Tortilla Pie image

I found this southwestern entree a while 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, Petersburg, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

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 shredded reduced-fat cheddar cheese, divided

Steps:

  • 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 1 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, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

Nutrition Facts : Calories 353 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 842mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic Exchanges

TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

This is so good, and different from other tortilla pies because it does not have tomatoes in it. I made it several times last summer while sweet corn was in season. If you want, top the finished pie with salsa, sour cream, or any other typical taco or burrito ingredients you want. I like it just the way it is. From Everyday Food Issue #6. The original recipe calls for a 9 inch springform pan, which allows the pie to be released when it's done, but I just use a round cake pan and serve it straight from the pan.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 flour tortillas, 10 inch
1 tablespoon oil
1 large onion, diced
1 chili pepper, remove seeds as desired to control heat
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt, to taste
fresh ground black pepper, to taste
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 (10 ounce) package frozen corn
4 green onions, sliced
8 ounces cheddar cheese, shredded (about 2 1/2 cups)

Steps:

  • Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside.
  • Heat oil in a pan over medium heat.
  • Add onion, chili pepper, garlic, cumin, salt and pepper.
  • Cook, stirring often, for 5-7 minutes or until onion is soft.
  • Add beans and water; bring to a boil.
  • Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated.
  • Stir in corn and onion, and remove from heat.
  • Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese.
  • Repeat 3 more times, except use 1 cup of cheese on the top.
  • Bake for 20-25 minutes or until everything is hot and the cheese is melted.
  • Let stand for a few minutes before cutting.

BLACK BEAN AND CHEESE TORTILLA PIE



Black Bean and Cheese Tortilla Pie image

Make and share this Black Bean and Cheese Tortilla Pie recipe from Food.com.

Provided by loof751

Categories     Savory Pies

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) package pie crusts (Pillsbury All Ready, 2 crusts per package)
3 tablespoons oil
1/4 small onion
1/2 medium green pepper
1 (15 ounce) can black beans
1/2 cup salsa
2 small jalapeno peppers
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 cups shredded cheddar cheese
3 flour tortillas (8-inch size)
1/2 cup sour cream

Steps:

  • Chop the onion and green pepper. Seed and mince the jalapeno peppers. Drain and rinse the black beans.
  • Heat the oil in a large skillet over medium-high heat. Add onions and bell pepper and cook for 5 minutes, stirring, until tender. Add beans, salsa, jalapenos, chili powder, and cayenne. Simmer 7-10 minutes.
  • Line a 9 or 10 inch pie pan with one of the crusts. Spoon about 1/2 cup bean mixture into crust. Sprinkle with 1/2 cup shredded cheddar. Top with 1 tortilla.
  • Repeat layers twice. Top with remaining 1/2 cup cheese.
  • Top with second pie crust. Seal and flute edges. Cut 2 or 3 slits in the top crust to vent steam.
  • Bake at 350 degrees for 40-50 minutes, or until golden brown. Let stand 10 minutes before serving. Serve with sour cream.

TORTILLA AND BLACK-BEAN PIE



TORTILLA AND BLACK-BEAN PIE image

Categories     Bean     Vegetarian

Number Of Ingredients 12

4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
jalapeño 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)

Steps:

  • Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. (I toasted the tortillas...they shrink a bit so cut a bit bigger than the pan next time.) Heat oil in 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.

TORTILLA & BLACK BEAN PIE RECIPE - (4.5/5)



Tortilla & Black Bean Pie Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 (10-inch) flour tortillas
2 tablespoons canola oil
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15-ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 (10-ounce) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2-cups)
Sour cream and salsa, as a garnish (optional)
Cilantro, as a garnish (optional)

Steps:

  • Preheat oven to 400°F. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and beer, 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. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform 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 pie with scallions. To serve, slice into wedges. This is most delicious served with a dollop of sour cream. Cilantro and a little salsa, on the side, is perfect with this.

BLACK BEAN TORTILLA PIE



Black Bean Tortilla Pie image

From TOH, putting here for safekeeping. Have not tried it yet but think it sounds delicious and healthy.

Provided by Grandma Deb

Categories     Beans

Time 35m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can vegetable broth
1 (10 ounce) package frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
1 cup reduced-fat cheddar cheese, shredded

Steps:

  • In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the 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, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

Nutrition Facts : Calories 277.4, Fat 4.9, SaturatedFat 0.9, Sodium 133.5, Carbohydrate 48.5, Fiber 11.7, Sugar 1.9, Protein 12.9

TORTILLA AND BLACK BEAN PIE



TORTILLA AND BLACK BEAN PIE image

Categories     Bean

Yield 6 servings

Number Of Ingredients 12

4 flour tortillas (10 inches)
2 tablespoons 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 freshly 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
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and beer, 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. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform 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 pie with scallions. To serve, slice into wedges.

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