Yummo. A little warning to all those out there that can't fathom dinner without meat (aka my darling husband), this is probably not for you. I found this recipe online (Martha Stewart's Everyday Food, but adapted by Culinary in the Desert). I made a few minor changes. It's healthy and delicious. Andrew thought it was "good" BUT he said it didn't fill him up because there was no meat in it and that the addition of chicken would have gone a long way.
Tortilla & Black Bean Pie
4 8" whole-wheat flour tortillas
1 tbsp canola oil
1 cup diced onion
1 medium jalapeño chile, minced
2 large cloves garlic, minced
1/2 - 3/4 tsp ground cumin
salt and fresh ground black pepper
2 15 oz cans blank beans, rinsed and drained
1 1/2 cups beer (1 bottle) (I prefer Corona Light)
2 cups frozen corn kernels
5 scallions, thinly sliced
8 oz (1 bag) shredded 2% milk mexican blend cheese
fat free sour cream to garnish
Preheat oven to 400 degrees.
In a large skillet, heat oil over medium. Stir in onion, jalapeño, garlic and cumin - season with salt and pepper. Cook until onion is softened, about 5 minutes.
Stir in beans and beer - bring to a boil, reduce to medium and simmer until most of the liquid has evaporated, about 20 minutes.
Stir in corn and scallions and let heat through, stirring, about 1 to 2 minutes. Season to taste with additional salt and pepper.
Place 1 tortilla in the bottom of a 9" springform pan coated with nonstick spray. Spread 1/4 of the bean mixture on top and sprinkle with a scant 1/2 cup cheese.
Repeat process, adding the remainder of the cheese on top.
Place into the oven and bake until the cheese has melted and the dish is hot, about 20 to 25 minutes.
Remove and let cool slightly before serving. Serve with a dollop of fat free sour cream and additional sliced scallions on top, if desired. Makes about 6 servings.
Tortilla & Black Bean Pie4 8" whole-wheat flour tortillas
1 tbsp canola oil
1 cup diced onion
1 medium jalapeño chile, minced
2 large cloves garlic, minced
1/2 - 3/4 tsp ground cumin
salt and fresh ground black pepper
2 15 oz cans blank beans, rinsed and drained
1 1/2 cups beer (1 bottle) (I prefer Corona Light)
2 cups frozen corn kernels
5 scallions, thinly sliced
8 oz (1 bag) shredded 2% milk mexican blend cheese
fat free sour cream to garnish
Preheat oven to 400 degrees.
In a large skillet, heat oil over medium. Stir in onion, jalapeño, garlic and cumin - season with salt and pepper. Cook until onion is softened, about 5 minutes.
Stir in beans and beer - bring to a boil, reduce to medium and simmer until most of the liquid has evaporated, about 20 minutes.
Stir in corn and scallions and let heat through, stirring, about 1 to 2 minutes. Season to taste with additional salt and pepper.
Place 1 tortilla in the bottom of a 9" springform pan coated with nonstick spray. Spread 1/4 of the bean mixture on top and sprinkle with a scant 1/2 cup cheese.
Repeat process, adding the remainder of the cheese on top.
Place into the oven and bake until the cheese has melted and the dish is hot, about 20 to 25 minutes.
Remove and let cool slightly before serving. Serve with a dollop of fat free sour cream and additional sliced scallions on top, if desired. Makes about 6 servings.
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