Do You Like Pie?

How about Black Bean and Tortilla Pie? You've never had it before? Oh, well here's your chance. 

It's an easy dinner, really. This is all you need, and some cheese which I forgot to include in the photo.

Slice up your green onions. Slice them up really thin, so your kids don't complain too much. Also, chop your onion, garlic, and jalapeno.

Have you ever wondered how to make the pie perfectly round? Pull out your springform pan. There are other uses for it besides making cakes, pies, and tortes, or whatever dessert you would make with it. Today, we're using it to make dinner. Whip it out along with your tortillas. With a knife, carefully slice around the edge of the tortilla to make it fit the bottom of the springform pan.

It's the perfect size.

Next pull out your skillet and satay the onions, garlic, and jalapeno until the onions are soft.

Pull out the beer. Jared's been making beer and we've been keeping it in canning jars, so that's what I'm using.

Dump your black beans into the skillet along with the beer and green onions. Bring it to a boil, then simmer it until a lot of the liquid has evaporated.

Once the liquid has evaporated add your corn. This brings a little sweetness to the pie. It's great and you'll love it. Remove the skillet from the heat.

Now for the fun part. Place a tortilla at the bottom of your springform pan. Then add a few scoops of your bean mixture on top.

Cover with cheese and repeat three times.

You'll end with a tortilla on top. Sprinkle it with cheese. I love cheese, so I tend to go a little overboard with the cheese. Can you really go overboard with cheese though? I don't think so.

Bake your pie in the oven for about 25 minutes. Pull it out and sprinkle the rest of the green onions over the top.

Pull the outer form off the pie and voila! Isn't it beautiful?

Slice it up just like a pie and dish it up!

All these yummy things in one bite. Who can resist?

Black Bean and Tortilla Pie

Ingredients:

   • 4 (10-inch) flour tortillas

• 1 tablespoon canola oil

• 1 large onion, diced

• 1 jalapeno chile, minced (remove seeds and ribs for less heat)

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• Coarse salt and ground pepper

• 2 cans (15 ounces each) black beans, drained and rinsed

• 12 ounces beer, or 1 1/2 cups water

• 1 package (10 ounces) frozen corn

• 4 scallions, thinly sliced, plus more for garnish

• 2 1/2 cups (8 ounces) shredded cheddar cheese

Directions

  1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

2. 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 to 7 minutes.

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

4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Thank you Lauren and Martha Stewart for sharing such a wonderful recipe.