Bring on the beans! As we were taking suggestion recipes for our Meatless Movember project, our good friend Mark Robins of GayVancouver.Net made the suggestion of Tortilla Pie. We thought this recipe from good ol’ Martha Stewart would do us good as a base. We changed little about the original, other than swapping frozen for canned corn. We also omitted the jalapeno, and instead put a few slices on top for a more mild heat-factor. We also added some chopped tomatoes for extra color.
The recipe seemed fairly quick and simple to make. Jeremy got home from work just as it got started, and helped prepare and take these photos.
Just like any recipe, we preheat the oven, this time to 400 degrees. We used a pizza slicer instead of a paring knife to trim the tortillas to the circular pan you want to use, then set aside for later. This method was super fast and easy, we were surprised Martha hadn’t thought of it.
Heat a frying pan with oil then add your diced onion, and garlic and sweat for a few minutes. Add half a teaspoon of cumin, and season with salt and pepper to taste, and cook for another five minutes. Add two cans of drained black beans, and a cup and a half of water and bring to a boil. Reduce to medium heat and simmer for about ten minutes or until the liquid has almost evaporated. The last step before taking it off the stove is to add a can of corn, and mix everything together thoroughly.
Now it’s time to start layering! Grab one of the trimmed tortillas you set aside earlier and add a thin layer with your bean and corn mixture, green onions and grated mozzarella cheese. Repeat these steps three time using a generous amount of cheese on top layer if so desired. Bake until cheese melts, about 20 to 25 minutes.
Remove it from oven and let rest for a couple minutes. Serve it up with some sour cream and salsa. Yum! We both established this recipe was a keeper when Adrian went up for seconds — which is pretty rare!
XX - The Food Gays