1 Tbsp canola oil
1 large onion; diced
1 jalapeno chile; minced (remove seeds & ribs for less heat) *if desired
2 garlic cloves; minced
1/2 tsp ground cumin
salt & pepper
2 cans (15oz each) black beans; drained and rinsed (OR 1 can black beans and 1/2 pound extra lean ground beef)
1 1/2 cups water1 pkg (10 oz) frozen corn
4 green onions, thinly sliced; plus more for garnish
2 1/2 cups (8 oz) shredded cheddar cheese
Preheat oven to 400 degrees. Trim (if necessary) tortillas to fit a 9-inch spring form pan, using bottom of pan as a guide. Set aside.
Heat oil in a skillet over medium heat. Add ground beef, onion, jalapeno, garlic and cumin; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5-7 min.
Add the beans, and water to the skillet and bring to a boil. Reduce heat to medium; simmer until the liquid has evaporated, 8-10 min. Stir in the corn and green onions and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and sprinkle with cheese. Repeat three times. Bake until hot and cheese is melted, 20-25 min. Unmold pie, sprinkle with green onions. Slice into wedges and serve immediately.
This is a fabulous recipe from Everyday Food's Great Food Fast cookbook. I love this book. I have so many recipes bookmarked just waiting to be made. The original recipe calls for 2 cans of beans and no meat. The meat was a delicious addition...plus I'm feeding a hungry husband and three growing boys who love beef! I did also leave out the jalapeno.
We LOVED this. It was very filling and such a nice change from the regular tacos/burritos.
I think this would work great in a cake pan if you don't have a spring form pan. Just cut the tortillas to fit and it would be fine. This would also be great if you are cooking for a crowd and wanted to double or even triple the recipe.
I lightened this up by using lighter tortillas (thin & crispy, low carb, whole grain, etc) and using less cheese.