Thursday, July 21, 2011

Things I Love: Tortilla Pie

Our family eats a lot of beans. Beans are a great source of fiber and protein, and they are also cheap. A one-pound bag of dried black beans will make three to four meals for our family of four and costs less than $2. You can't beat that in my book!

This recipe is very inexpensive to make. You can use whatever beans you have on hand, whether cooked dry beans or canned ones, as well as whatever types of cheeses you have available.

This recipe is modified from The Whole Foods Market Cookbook's Eight-Layer Tortilla Pie.

Tortilla Pie
Serves 4 (or 6 as an appetizer)


The Mexican Spice Mixture
  • 1 T chili powder
  • 2 t cumin
  • 1 t dried oregano
  • 2 t unsweetened cocoa powder
  • 3 1/2 c grated cheese {I used a mixture of sharp cheddar, Monterey jack, & pepper jack.}
  • 4 (9-inch) flour tortillas {I used whole wheat.}
  • 3 (15-oz.) cans of beans, drained & rinsed {I used 1/2 pound cooked black beans. You could also use kidney, pinto, or white.}
  • 1 (16-oz.) jar salsa or make your own
  1. Preheat the oven to 375 degrees.
  2. Prepare the Mexican Spice Mixture: Combine ingredients in a small bowl and reserve.
  3. Combine cheeses in a large mixing bowl.
  4. Combine beans in another large bowl.
  5. Add Mexican Spice Mixture to beans. Combine well.
  6. Spray a 10-inch springform pan lightly with baking spray.
  7. Place a flour tortilla in the bottom of the pan.
  8. Place 1 cup of beans on the tortilla, spreading evenly. Spoon 1/4 cup of the salsa over the beans, and spread evenly. Sprinkle with 1/2 cup of the cheese mixture.
  9. Top with another tortilla and repeat layers until all the beans are used. When you are finished, there will be 1/2 cup of cheese and 1/4 cup of salsa left.
  10. Place the last tortilla on top of the pie, and spread the remaining salsa over the top. Sprinkle with the remaining cheese.
  11. Cover loosely with foil and bake for 30 minutes until the pie is heated through and cheese is melted.
  12. Remove the foil and bake for 10 minutes longer until the cheese turns a golden brown.
  13. Allow pie to cool for at least 15 minutes. Slice into wedges.
I serve Tortilla Pie with plain yogurt (or sour cream), lettuce, tomatoes, jalapeno peppers, and extra cheese and salsa. Our family loves this dish! Even the baby devoured the black beans!

This post is linked to Things I Love Thursday and Frugal Food Thursday.

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