Ingredients for Black Bean Tortilla Pie
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Ground Cumin
- 1/4 teaspoon black pepper
- Olive Oil
- Garlic Cloves
- Black Beans
- Vegetable Broth
- Frozen Corn
- 2 green onions, thinly sliced
- Flour Tortillas
- Reduced Fat Cheddar Cheese
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How to Make Black Bean Tortilla Pie
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Cook until softened, about 5 minutes.
- Stir in 1 teaspoon ground cumin and 1/4 teaspoon black pepper. Cook for 1 minute more.
- Add 2 cloves garlic, minced. Cook for 1 minute.
- Add 2 (15-ounce) cans black beans, rinsed and drained, and 1/2 cup vegetable broth.
- Bring to a boil, then reduce heat and simmer until the liquid is reduced to about 1/3 cup, about 10-15 minutes.
- Stir in 1 cup frozen corn and 2 green onions, thinly sliced.
- Remove from heat.
- Lightly grease a 9-inch springform pan with cooking spray.
- Place one 6-inch flour tortilla in the bottom of the prepared pan.
- Spread 1 1/2 cups of the black bean mixture evenly over the tortilla.
- Sprinkle with 1/4 cup shredded cheddar cheese.
- Repeat layers twice more (tortilla, bean mixture, cheese).
- Top with the remaining tortilla.
- Place the springform pan on a baking sheet.
- Bake, uncovered, at 400°F (200°C) for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
- Let cool for 5-10 minutes before carefully removing the sides of the pan.
- Sprinkle with the remaining 1/4 cup shredded cheddar cheese.
- Cut into wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
4g
Carbs
16g
