Adapted from Everyday Food
- 1 Tbsp cooking oil (canola, vegetable, grapeseed, safflower), plus extra for pie plate
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 red pepper, chopped
- ½ medium zucchini, quartered and thinly sliced
- ½ tsp each ground cumin, kosher salt and black pepper
- 2 (19 oz) cans black beans, drained and rinsed
- 12 oz vegetable stock, beer or water
- 2 cups corn (fresh or frozen)
- 3 green onions, thinly sliced
- 4 (10-inch) round whole-wheat tortillas
- 3 cups grated cheddar or Monterrey Jack cheese (or a combination of both)
- Optional for serving: sour cream, salsa, and guacamole
Prep and Cook
- 1Preheat the oven to 400°F. Heat the oil in a large skillet and when warmed add the onion, garlic, red pepper, zucchini, cumin, salt and pepper and cook for 5 minutes, stirring occasionally.
- 2Add the black beans and stock to the skillet and simmer until the liquid has evaporated, about 10 minutes. Stir in the corn and green onions (leave some for garnishing the baked dish) and remove from the stovetop.
- 3Lightly oil the pie dish and place a tortilla shell on the bottom (if it doesn’t fit trim slightly), cover with some of the cheese (about ½ cup) and top with the bean and veggie mixture. Repeat three times and cover the top layer with the remainder of the cheese.
- 4Bake for 20-25 minutes or until the cheese is melted. Garnish with remaining green onions, cut into wedges and serve with sour cream, salsa, and guacamole, if desired.
- 5The tortilla pie can be made up to 24 hours in advance. Cover with foil and store in the fridge until you are ready to bake.