Black Bean Tortilla Pie
Elevate your weeknight dinner game with this Black Bean Tortilla Pie—a savory, layered masterpiece that's as easy to make as it is delicious. Combining hearty black beans, sautéed red bell pepper, and aromatic spices like cumin and chili powder, this dish brings bold Tex-Mex flavors to your table. Alternating layers of soft flour tortillas, a zesty black bean mixture, and gooey melted cheddar cheese create the perfect balance of texture and taste. Ready in under an hour, this family-friendly recipe is baked to golden perfection and served with optional toppings like tangy sour cream and creamy guacamole for a customizable finish. Ideal for vegetarians and packed with protein, this Black Bean Tortilla Pie is a crowd-pleasing dish that's sure to become a go-to favorite for casual dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 1 cup canned diced tomatoes, with juices
- 0.25 cup fresh cilantro, chopped
- 4 large flour tortillas
- 1.5 cups shredded cheddar cheese
- sour cream, for serving (optional)
- guacamole, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a round 9-inch pie dish or oven-safe skillet with a bit of olive oil and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until soft and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the pepper softens slightly.
Add the black beans, ground cumin, chili powder, and salt to the skillet. Stir well to combine, letting the spices coat the vegetables and beans evenly.
Pour in the canned diced tomatoes, including the juices, and stir. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and stir in the chopped cilantro.
Place one flour tortilla at the bottom of the prepared pie dish. Spread a layer of the black bean mixture over the tortilla, then sprinkle a layer of shredded cheddar cheese.
Repeat the layering process with the remaining tortillas, black bean mixture, and cheese, finishing with a final layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the tortilla pie from the oven and let it cool for 5 minutes before slicing into wedges.
Serve with sour cream and guacamole on the side, if desired.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 5001 mg | 217% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 24.4 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1775 mg | 137% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2632 mg | 56% | |
*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.
