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Gourmet Gurus
- Stacked Tortilla & Bean Pie
Preparation time
Cooking time
Ingredients
For 4 Person(s)
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
- 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.
- In a large skillet over medium, heat the oil. Add onion, jalapeno, garlic, cumin, salt and pepper. Cook until softened, about 6 minutes.
- 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.
- 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.
- Bake the tortillas until the cheese has melted, which should take about 20 minutes.
- 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.
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