Tortilla and Black Bean Pie
Layered with vibrant Tex-Mex flavors, this Tortilla and Black Bean Pie is a hearty, vegetarian delight that's perfect for a crowd-pleasing dinner or a fun twist on taco night. Featuring layers of soft flour tortillas, a zesty black bean and tomato mixture infused with cumin and chili powder, and gooey melted cheese, this dish delivers both bold flavors and comforting textures. Ready in just 45 minutes, it combines sautéed onions, bell peppers, and garlic with wholesome black beans, sweet corn, and diced tomatoes for a filling that's rich, satisfying, and packed with protein. Baked to golden perfection in a springform pan, this pie is easy to slice and serve, making it a show-stopping centerpiece at the dinner table. Garnish with fresh cilantro and serve with a dollop of sour cream for a restaurant-quality meal in the comfort of your home. Perfect for busy weeknights or meatless Mondays, it's a delicious and versatile recipe the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 2 cups black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey jack, or Mexican blend)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a deep pie dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes, or until softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the black beans, corn, diced tomatoes (with their juices), cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Remove from heat.
Place one tortilla in the bottom of the prepared pan. Spread a layer of the black bean mixture over the tortilla, followed by a sprinkle of shredded 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 pan loosely 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 bubbly and golden brown.
Let the tortilla pie cool for 5 minutes before slicing. Garnish with chopped fresh cilantro, if desired.
Serve warm with a dollop of sour cream, if preferred.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 44.1 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2354 mg | 181% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3699 mg | 79% | |
*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.
