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Vegetarian and Organic Chef, Culinary Instructor and Cookbook Author

Nettie Cronish is a vegetarian and organic foods chef, culinary instructor and cookbook author. She is the author of 6 cookbooks: Nourish: Whole Food Recipes Featuring Seeds, Nuts & Beans (which was co-authored with registered dietitian Cara Rosenbloom of Words to Eat By); Flex Appeal: A Vegetarian Cookbook For Families With Meat-Eaters; Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike; New Vegetarian Basics; The Complete Idiot’s Guide to Being Vegetarian in Canada and Nettie’s Vegetarian Kitchen.

For 25 years, Nettie was the resident culinary instructor at The Big Carrot Natural Foods store in Toronto, Canada. She also gives classes at Nella Cucina, President’s Choice Cooking School (Loblaws), the LCBO and Nature’s Emporium. Nettie’s cooking philosophy is that “delicious is a pre-requisite for healthy”. As a busy mother of three, she has extensive experience of getting dinner on the table in under 30 minutes.

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Nettie Cronish
Photo Credit: Excerpted from Nourish, by Nettie Cronish and Cara Rosenbloom. Reprinted with permission of Whitecap Books, 2016.

Stacked Tortilla & Bean Pie

Stacked Tortilla & Bean Pie
serving(s)
4 Person(s)
Preparation time
25m
Cooking time
20m
Category
Gourmet Gurus, Mains
Cost
Cheap
Difficulty
Super easy

Ingredients

  • 4 whole grain tortillas (10 inch/25 cm each), trimmed
  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 jalapeno chilli, minced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 560 ml can of no-added-salt pinto beans, drained
  • 300 ml dark beer or water
  • 250 ml frozen corn niblets
  • 1 red pepper, diced
  • 500 ml grated cheddar cheese
  • 60 ml thinly sliced fresh chives

Directions

  1. Preheat the oven to 400°F (200°C). Using a paring knife, trim the tortillas to fit a 9-inch (23 cm) spring-form pan.
  2. In a large skillet over medium, heat the oil. Add onion, jalapeno, garlic, cumin, salt and pepper. Cook until softened, about 6 minutes.
  3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium. Simmer until the liquid has evaporated – this should take about 10–12 minutes. Stir in the corn and red pepper and then remove the pan from heat.
  4. Place the tortilla in the bottom of the pan. Layer with a quarter of the beans and 125 ml cheese. Repeat this three more times, finishing with cheese on the top layer.
  5. Bake the tortillas until the cheese has melted, which should take about 20 minutes.
  6. Unmold the pie and sprinkle the pie with a few chives. The pie will need to stand for 10 minutes before it has properly set. Slice to serve.

Recipe notes

This recipe has a spectacular layered presentation and is great for a buffet table. This pie is delicious hot, cold or at room temperature, and it makes great leftovers.