Adam and I love Mexican food! We were completely spoiled in Los Angeles with the abundance of great Mexican restaurants, and our wonderful friends cooking for us. I honestly do not believe that I cooked any sort of Mexican food while in LA. I didn’t have to, and how could I compete? While my co-workers shared their homemade salsa, I baked a good ol’ apple pie. I really should have taken advantage of the fresh California avocados, cilantro, tomatillos, etc., but, alas, I did not. Now, I’m living in Brooklyn, NY, where places like California Burrito are packed, but the food is just not up to par. I miss our burrito stand right around the corner from our house. We could get a burrito for under $5 that would blow-your-mind!
Okay, enough about burritos and California. Since I can’t find good Mexican food in Brooklyn, I decided I’d make it myself, and it took the form of Tortilla Pie. I found a recipe on this really cute food blog, Pink Parsley. I had the majority of ingredients, but had to send Adam out to the Bodega for the rest of the items to complete this dish – namely, the beer. I love recipes that call for beer! I love enjoying a nice cold beer with a warm, spicy meal. This Black Bean and Tortilla Pie did not disappoint! It was spicy, smokey, cheesy and satisfied my craving for Mexican food!Black Bean and Tortilla Pie adapted from Pink Parsley Printable Recipe
4 (10-inch) whole-wheat flour tortillas
1 Tablespoon canola oil
1 large onion, diced
2 cloves garlic, minced
1/4 tsp chipotle powder
1/2 tsp cumin
1/2 tsp chile powder
salt and pepper
2 (15-ounce) cans black beans, drained and rinsed
1 (10-ounce) bag frozen corn
1 12-ounce beer, or 1 1/2 cups chicken broth
4 scallions, thinly sliced, plus more for garnish
1/2 cup cilantro, coarsely chopped, plus more for garnish
8 ounces cheese, shredded (I used Mexican cheese blend)
salsa and sour cream, for serving (optional)
Heat the oil in a large skillet set over medium heat. Saute the onion until soft, 5-10 minutes. Add the garlic, chipotle powder, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds. Add the beans and beer to the skillet, and bring to a boil. Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes. Mix in the corn, scallions, and cilantro, and remove from heat.
Lay one of the tortillas across the bottom of the springform pan. Layer with 1/4 of the beans, and sprinkle with cheese. Repeat 3 times, finishing with beans and cheese. Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.
Remove from oven and unmold the pie. Garnish with remaining scallions and cilantro, and serve with your choice of topping (salsa, sour cream), or as is. Enjoy!