Black Bean Tortilla Pie
I found this entree a while ago and decreased the cheese and increased the herbs called for in the recipe. It’s one of my toddler’s favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Petersburg, New York
Ingredients
- 1 tablespoon olive oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) vegetable broth
- 1 package (10 ounces) frozen corn, thawed
- 4 green onions, sliced
- 4 flour tortillas (8 inches)
- 1 cup shredded reduced-fat cheddar cheese, divided
Directions
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1Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer.
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2Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onion; remove from heat.
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3Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
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4Bake, uncovered, for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Loosen side from pan with a knife; remove rim from pan. Cut into 6 wedges.
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