Tortilla Black Bean Pie
My first recipe book I ever received was from my mom when I was entering college. Thanks mom, but we aren't even allowed to have George Forman Grills or microwaves in our dorms, k?? (My best friends tried to make grilled cheeses late night and got written up for using a "Jo Fo", as I call those little master makers. I also find it funny that George Forman named all of his sons George). Anyways, the book was called "Great Food Fast", by Martha Stewart. Most of the recipes take 30 minutes or less to prep, which is nice for someone who doesn't cook very often, or have the time to cook for a day. I had always been slightly anti-Martha Stewart after my Aunt had told me some ridiculous stories about her (My Aunt did editing for the Martha Stewart Show). Martha is quite the eccentric.
I didn't pick this cook book up until my Sophomore year of college, when I had my first kitchen.
This is one of the first recipes I have ever made, and I am still making it the exact same way today as I did then. It is one of the most delicious things I have ever made, and I have yet to meet someone who doesn't like it. Even my grandpa, who swears that Mexican food is the worst, loved this dish and asked for seconds- which is a huge compliment because at 82, he eats about the amount a little bird would eat. So, my lovely bloggers, I am going to share this crowd pleaser, and I hope you enjoy!
Ingredients:
4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeño 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 (The beer really adds flavor, though, so I suggest using a nice Lager or Pale Ale...Sierra Nevada Pale Ale goes really well with this)
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2) cups
Instructions:
1. Preheat oven to 400 degrees. With a pairing knife, trim tortillas to fit a 9 inch springform pan. Use the bottom of the pan as a guide, and set aside.
2. 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.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 20-30 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of 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 with scallions. to serve, slice into wedges.
Here is a picture of Martha's pie
OK, whatever Martha.
Aaaaaaaaaaand, here's mine. ENJOY!
K, seriously whatever. I like cheese, what of it?
You can also find Martha's black bean pie here
I didn't pick this cook book up until my Sophomore year of college, when I had my first kitchen.
This is one of the first recipes I have ever made, and I am still making it the exact same way today as I did then. It is one of the most delicious things I have ever made, and I have yet to meet someone who doesn't like it. Even my grandpa, who swears that Mexican food is the worst, loved this dish and asked for seconds- which is a huge compliment because at 82, he eats about the amount a little bird would eat. So, my lovely bloggers, I am going to share this crowd pleaser, and I hope you enjoy!
Ingredients:
4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeño 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 (The beer really adds flavor, though, so I suggest using a nice Lager or Pale Ale...Sierra Nevada Pale Ale goes really well with this)
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2) cups
Instructions:
1. Preheat oven to 400 degrees. With a pairing knife, trim tortillas to fit a 9 inch springform pan. Use the bottom of the pan as a guide, and set aside.
2. 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.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 20-30 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of 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 with scallions. to serve, slice into wedges.
Here is a picture of Martha's pie
OK, whatever Martha.
Aaaaaaaaaaand, here's mine. ENJOY!
K, seriously whatever. I like cheese, what of it?
You can also find Martha's black bean pie here
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