Black Bean and Cheese Tortilla Pie
Transform your weeknight dinners with this irresistible Black Bean and Cheese Tortilla Pie—a hearty, flavorful dish layered with tender tortillas, zesty black bean filling, and a melty blend of cheddar and Monterey Jack cheeses. Bursting with smoky cumin and paprika, brightened by fresh cilantro, and baked to golden perfection, this recipe is a comforting take on Tex-Mex cuisine that's as easy as it is satisfying. Perfect for busy evenings, this pie comes together in just 45 minutes and serves six generously. Customize your creation with sliced jalapeños for a spicy kick or top it off with creamy avocado and tangy sour cream for a crowd-pleasing finish. Whether for family meals or casual entertaining, this tortilla pie is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup diced tomatoes (with their juices)
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 6 pieces flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 piece jalapeño, sliced (optional)
- 0.5 cup sour cream (optional, for serving)
- 1 piece avocado, sliced (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or similar oven-safe dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the black beans, ground cumin, smoked paprika, and diced tomatoes (with their juices). Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
Remove the skillet from heat and stir in the chopped cilantro and salt. Set the mixture aside to cool slightly.
Place one tortilla at the bottom of the greased pie dish. Spread a layer of the black bean mixture over the tortilla, followed by a generous sprinkle of shredded cheddar and Monterey Jack cheese.
Repeat the process, layering tortillas, black bean mixture, and cheese, until you’ve used all the tortillas, finishing with a layer of cheese on top.
If desired, top the pie with slices of jalapeño for a spicy kick.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is fully melted and bubbly.
Allow the tortilla pie to cool for 5 minutes before slicing and serving.
Serve with sour cream and sliced avocado on the side, if desired.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 4.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 535 mg | 41% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
