Tortilla and Black Bean Pie

by angelaskitchen on April 3, 2007

I make this recipe in two 6″ springform pans.  Yep, I have two.  Um, actually three- doesn’t everybody?  You see, I like small and cute desserts but if you have a family that eats like mine does, you will need more than one little pan to make sure everyone gets a bite.  (I can justify any number of baking pan and cookie cutter purchases, trust me.)  Despite having a weakness for baking pans I am still a frugal girl.  I purchases more acceptable if I can find more than one use for them, which is where the recipe for Tortilla and Black Bean Pie comes in.  A 6″ springform pan (I got mine for $5 on sale) is just the right size for a 6″ gluten free corn tortilla, making it the perfect to build all kinds of delicious fun.  Woo-hoo!

Tortilla & Black Bean Pie
 
If vegetarian isn’t your thing, or to simply make it a bit different, replace one can of black beans with one pound ground beef, cooked and crumbled. Mix with beans and spices and add when beans are called for in the recipe.
Author:
Recipe type: gluten free, dairy free, gfcf, main, vegetarian, beans
Serves: 6

Ingredients
  • 8 6″ gluten free corn tortillas
  • 2 tablespoons oil
  • 1 large onion, diced
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 cup gluten free salsa
  • 1 cup frozen corn
  • 4 green onions (scallions), thinly sliced, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups gluten & dairy free cheese substitute, shredded (I like melting and drizzling on my Cashew Cheesy Sauce or Easy Pizza “Cheese” for this)

Instructions
  1. Preheat oven to 400°F. Assemble 2 6″ springform pans with the bottoms upside down. Lightly oil the bottom and sides of pans; set aside.
  2. In a skillet over medium-high heat, heat the oil and cook onions until translucent. Add beans, salsa, corn, garlic, cumin, and salt and pepper. Stir to combine.
  3. Place one tortilla in the bottom of each prepared pan. Dividing between the two pans, spread a third of the bean mixture, then ½ cup dairy free cheese (1/4 cup in each pan). Repeat with two more layers. Top with the last tortilla, and sprinkle with remaining ½ cup cheese substitute.
  4. Bake at 400 degrees F until the top is lightly browned and everything is heated through, about 15 minutes. Run a sharp knife around edge of pan and remove sides. Sprinkle extra green onions on top for garnish. Cut into wedges using a serrated knife and top with your favorite toppings , such as salsa or guacamole.

 

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