Tuesday, February 26, 2008

Tortilla and Black Bean Pie

Good news, your spring form pan can be used for something besides cheesecake! This little delight was easy and quite tasty. The ingredients weren't too foreign and I was able to use a lot of fresh ingredients, which is something I am a sucker for.



4 flour tortillas (10-inch)
1 Tbsp olive oil
1 onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 tsp ground cumin
Kosher salt and ground pepper
2 15 oz cans black beans, drained and rinsed
1 1/2 cups water
1 small package frozen corn
4 green onions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese

Set oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch spring form pan, using the bottom of the pan as a guide. Set aside.

Heat oil in a skillet over medium heat. Once oil runs quickly in the pan, add onion, jalapeno, garlic, and cumin and season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and water 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 green onions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of spring form pan and 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 and sprinkle with green onions. To serve, slice into wedges.

Yields 8 wedges.

Served with this: I served a green salad with an avocado dressing. The dressing was good on the salad, but even better as a dip for the pie.

Avocado Dressing
3 Tbsp chopped onion
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves
1 tsp coarse salt
3 Tbsp water
1 clove garlic
About 3 Tbsp extra-virgin olive oil

Place all ingredients, except for the olive oil, in a food processor. Process until smooth. While machine is running, add olive oil until desired consistency. Serve over some green salad or as a dip.

Rookie's Notes: Please learn from my mistakes and seed and chop your jalapenos while wearing gloves. I didn't once and then I itched my nose. I couldn't feel my nose for hours. For jalapeno dicing, I keep a dollar store pack of disposable rubber gloves in my utensil drawer.