TORTILLA AND BLACK BEAN PIE
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beans and beer, 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. Taste and adjust for seasoning.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g
BLACK BEAN TORTILLA PIE
I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Petersburg, New York
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat 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., Stir 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 onions; remove from heat. , Place 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., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.
Nutrition Facts : Calories 353 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 842mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic Exchanges
TORTILLA PIE
This came from Light and Tasty magazine. It looks so yummy! ZWT 3: Mexican or Italian, depending on tomatoes and seasonings used
Provided by lucid501
Categories Savory Pies
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain.
- Stir in tomatoes, chili powder and cumin.
- Bring to a boil; remove from heat.
- In a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley.
- Place 1 tortilla in a greased 9 inch round cake pan. Layer with half of the meat sauce, 1 tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce.
- Top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley).
- Cover and bake at 400 F for 15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 453.5, Fat 20.8, SaturatedFat 10.1, Cholesterol 75.1, Sodium 1043.1, Carbohydrate 36.9, Fiber 2, Sugar 1.9, Protein 29.1
TORTILLA PIE
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
- In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
- Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
- Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.
BEAN AND CHICKEN TORTILLA PIE
Enjoy this cheesy tortilla pie made with beans, chicken and taco sauce - perfect for Mexican-style dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°. Grease pie plate, 9x1 1/4 inches.
- Place one of the tortillas in pie plate. Cut remaining tortillas in half; arrange around center tortilla, overlapping slightly. (Round edges will form a scallop pattern around pie plate.)
- Carefully spread beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients; spoon over cheeses.
- Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 55 mg, Fiber 7 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg
SEVEN LAYER TORTILLA PIE
Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.
Provided by KDCG
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 54.8 g, Cholesterol 16.3 mg, Fat 11.7 g, Fiber 8.1 g, Protein 21.1 g, SaturatedFat 5.3 g, Sodium 1325.3 mg, Sugar 3.5 g
TACO PIES
This is an easy, quick recipe using hamburger.
Provided by Carole
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
- In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
- Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
- Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 37.3 g, Cholesterol 76.4 mg, Fat 40.9 g, Fiber 4.5 g, Protein 19.9 g, SaturatedFat 16.8 g, Sodium 695.9 mg, Sugar 3.6 g
TORTILLA PIE
Categories Bean Cheese Tomato Bake Quick & Easy Dinner Casserole/Gratin Corn Tortillas Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
- Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
- Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
- Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
TORTILLA AND BLACK BEAN PIE
This is so good, and different from other tortilla pies because it does not have tomatoes in it. I made it several times last summer while sweet corn was in season. If you want, top the finished pie with salsa, sour cream, or any other typical taco or burrito ingredients you want. I like it just the way it is. From Everyday Food Issue #6. The original recipe calls for a 9 inch springform pan, which allows the pie to be released when it's done, but I just use a round cake pan and serve it straight from the pan.
Provided by Vino Girl
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside.
- Heat oil in a pan over medium heat.
- Add onion, chili pepper, garlic, cumin, salt and pepper.
- Cook, stirring often, for 5-7 minutes or until onion is soft.
- Add beans and water; bring to a boil.
- Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated.
- Stir in corn and onion, and remove from heat.
- Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese.
- Repeat 3 more times, except use 1 cup of cheese on the top.
- Bake for 20-25 minutes or until everything is hot and the cheese is melted.
- Let stand for a few minutes before cutting.
TORTILLA BEAN PIE
This dish tastes much too good to be good for you, but it is. The beans provide protein and fiber. I've served it over and over at my house, and we never tire of it.-Terri Webber, Miami, Florida.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook onion in oil over medium heat until the onion is tender. Add garlic; cook 1 minute longer. Add the beans, cumin and chili powder. Reduce heat; simmer, uncovered, for 5 minutes, mashing the beans with a wooden spoon. Stir in chili sauce; set aside., Wrap tortillas in foil; bake at 350° for 10 minutes. Unwrap; place one tortilla in a greased 9-in. deep-dish pie plate. Layer with a third of the bean mixture. Combine the salsa and chilies; spoon a third over the bean mixture. Sprinkle with 1/4 cup cheese. Repeat layers twice. Top with the remaining tortilla., Cover and bake at 350° for 15-20 minutes or until heated through. Cut into wedges. Serve with lettuce, tomatoes, sour cream and salsa if desired.
Nutrition Facts : Calories 414 calories, Fat 17g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 805mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein.
TORTILLA & BLACK BEAN PIE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and beer, 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. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges. This is most delicious served with a dollop of sour cream. Cilantro and a little salsa, on the side, is perfect with this.
BEAN CRUNCHWRAP SUPREME
If you are a fan of the Crunchwrap Supreme from the famous fast food chain then you've come to the right place. Not only can you make it at home for the fraction of the price, the beans are actually present. I always make 4 at a time which is perfect for the can of cheese but wrote this up for 1 serving to suit your individual needs.
Provided by Soup Loving Nicole
Categories Sandwich Wraps and Roll-Ups
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
- Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
- Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
- Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
- Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 32.6 g, Cholesterol 9.2 mg, Fat 9.4 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 3.4 g, Sodium 1446.5 mg
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