Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, July 26, 2009

Recipe Review -- Annie's Tortilla and Black Bean Pie

I get great pleasure from finding a dish that tastes great and is cheap. Yes, I said CHEAP! It satisfies this inner need to not only feed my family, but to know that I could still feed them if we were poor. I am very fortunate that I don't actually have to scrimp to buy food, but it's good to realize you could do it if you had to. And since I am actually trying to save for a little vacation, it's nice to come in under budget on groceries once in a while.

This dish is not ramen noodle cheap, but it's pretty darned inexpensive considering it's also pretty healthy. I made it pretty much the same as Annie, but I admit to drinking half the beer that was supposed to go in with the beans. The beans didn't miss it one bit. I skipped the salsa on top, but I won't next time. Some diced fresh tomatoes would have been just as good. I tossed some sliced cabbage, minced cilantro and green onions with lime juice, olive oil, sugar, salt and pepper for a side. It was yummy.

Tortilla and Black Bean Pie

4 (10-inch) flour tortillas
1 T. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
½ t. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained and rinsed
12 oz. beer, or 1 ½ cups water
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving

Preheat oven to 400°.

Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. (My springform pan is a 10-inch and so I didn't need to do this. Obviously, skip it if they already fit.)

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with 1/4 of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Remove sides of pan; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Source: Annie's Eats


Annie said...

Glad you enjoyed this! I agree, the salsa on top is a necessity. I skipped it once and it really was not the same.

mel said...

This was so yummy! I made it last night...I was also reluctant to give up the beer, but I did, :). We live in a dry county and have to work hard to get beer, lol. I only had sliced jalapenos so I had to guess on how much to use, and the bean mixture seemed way to spicy...but when I put it altogether with the cheese and tortillas and such, it wasn't too spicy at all.