Tuesday, December 6, 2011

Black Bean Pie

I would just like to take a second and celebrate that this is my 100th post! I can't believe that I am cranking out that many recipes and have so many more that I can't wait to share with you!

Mexican seemed to be the theme the other night when we made the Jalapeno Ranch Dressing. So the main course was indicividual black bean pies. Easy enough to eat with a knife and a fork, ot just pick it up like a tostada!

Black Bean Pie


  • 6-inch tortillas. (Enough to have 2 per person)
  • 2 cans black beans, rinsed and drained
  • 10 oz. Bag frozen corn
  • 1 tbsp. Olive oil
  • 1 large onion, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 tsp. Cumin
  • 12 oz. Beer
  • Salt and freshly ground pepper
  • Shredded cheddar cheese

Preheat oven to 400 degrees F.

Heat oil in large skillet over medium heat. Add onion. Saute for 2 minutes. Add garlic and cumin. Saute for 5 minutes, until soft.

Add beans. Add beer and simmer about 8 to 10 minutes until almost all liquid evaporates.
Add corn and green onions. Season with salt and pepper.

Spray baking sheet with cooking spray. Place one tortilla on sheet. Put 1/2 cup bean mixture and top with handful of cheese. Repeat with another tortilla, beans, and cheese layer.

Cook in oven 15 minutes until cheese melts. Serve with sour cream, guacamole, hot sauce, etc.

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