Seven Layer Tortilla Pie
Layered perfection meets bold Tex-Mex flavors in this irresistible Seven Layer Tortilla Pie! This crowd-pleasing dish features seven soft flour tortillas stacked high with layers of creamy refried beans, zesty salsa, seasoned black beans, vibrant veggies, and a mouthwatering blend of cheddar and Monterey Jack cheeses. Infused with smoky spices like cumin and chili powder, each layer bursts with rich, savory goodness. Baked to golden, cheesy perfection in just 25 minutes, this easy-to-make recipe is perfect for a weeknight dinner or a festive gathering. Garnish with fresh cilantro, sour cream, and green onions for a stunning finish. Whether you're feeding a hungry family or impressing guests, this tortilla pie is your ticket to a show-stopping meal.
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Recipe Information
Ingredients
- 7 pieces flour tortillas
- 2 cups refried beans
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1.5 cups salsa
- 1 cup frozen corn kernels
- 1 cup black beans (drained and rinsed)
- 1 cup chopped green bell pepper
- 0.5 cup chopped red onion
- 0.25 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup sliced green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a deep round baking dish with nonstick spray or olive oil.
Heat the olive oil in a skillet over medium heat. Add the chopped green bell pepper and red onion, and sauté for 3-4 minutes until softened.
Add the frozen corn kernels, black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 2-3 minutes. Remove from heat and set aside.
To assemble the tortilla pie, place one tortilla at the bottom of the prepared pan. Spread a thin layer (about 1/4 cup) of refried beans on top of the tortilla, followed by a layer of the black bean and vegetable mixture, about 2-3 tablespoons of salsa, and a sprinkle of shredded cheeses (a mix of cheddar and Monterey Jack).
Repeat this layering process until all 7 tortillas have been used, ending with a top layer of only salsa and shredded cheese.
Cover the pan with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbling.
Let the tortilla pie cool for 5-10 minutes before carefully removing the springform ring (if using).
Slice into wedges and serve with optional toppings like sour cream, chopped fresh cilantro, and sliced green onions.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 9139 mg | 397% | |
| Total Carbohydrate | 344.0 g | 125% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 42.9 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4290 mg | 330% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5003 mg | 106% | |
*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.
