Tortilla and Black Bean Torte
Difficulty Level Easy
I know that the Winter Olympics isn't as big a deal in the United States as it is in Canada. We are a northern, wintery country, despite the temperate clime of Vancouver, and we love our winter sports. Of course, the Olympics are on our own turf this time and it's even more important to us. I've been spending a lot of time watching the coverage while I'm doing my filing work.
That doesn't leave a lot of time for cooking, so I've been taking some short cuts or making unbelievably easy and quick recipes so that I don't have to divide my time too much. If you are hosting an Olympic party, this is a recipe that would be absolutely perfect to serve. It's healthy, it's filling, it's easy, and most importantly, it's delicious. You could make the filling in advance and then put it together once your guests arrive and then serve it with a side order of a crunchy seasonal salad.
I used small tortillas because that's what I had left over from my tortilla soup, so I just put the whole thing in a cake pan, but a springform pan would certainly make for easier serving if you are using large tortillas. Let it set for a couple of minutes before you serve it. I used stock rather than beer in the cooking, but I sure wished I'd had one to drink along side this wonderful dish. I didn't have any corn so I left it out and I didn't miss it at all. I used cheddar cheese, but you could use a lower fat cheese for this if you like. I also changed the name, because it looked more like a torte than a pie to me.
INGREDIENTS
| 4 | whole-wheat flour tortillas |
| 1 Tablespoon | canola oil |
| 1 | large onion, diced |
| 1 | jalapeno chile, seeded and diced |
| 2 | cloves garlic, minced |
| 1 | chipotle chile in adobo sauce, minced |
| 1/2 teaspoon | cumin |
| 1/2 teaspoon | chile powder |
| kosher salt and freshly ground pepper | |
| 2 cans | black beans, drained and rinsed |
| 1 bag | frozen corn |
| 1 12‑ounce | beer, or 1 1/2 cups chicken or vegetable broth |
| 4 | scallions, thinly sliced, plus more for garnish |
| 1/2 cup | cilantro, coarsely chopped, plus more for garnish |
| 8 ounces | cheese, shredded |
| salsa and sour cream, for serving | |
PREPARATION:
- Preheat the oven to 400.
- Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.
- Heat the oil in a large skillet set over medium heat. Saute the onion and jalapeno until soft, 5-10 minutes. Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.
- Add the beans and beer or stock 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 rest of cilantro, salsa and sour cream.
From the website Pink Parsley