Tortilla Pie with Black Beans & Zucchini

Name: Tortilla Pie with Black Beans & Zucchini
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 10-inch flour tortillas; 2 tablespoons olive oil; 1 large onion; 2 Jalapeno peppers; 2 garlic cloves; ½ teaspoon ground cumin; ½ teaspoon chili powder; 1 large zucchini; 1 ½ cups cooked black beans; 1 10 ounce package frozen corn; 1 12 ounce bottle beer (I used pilsner) or 1 ½ cups vegetable broth; ⅓ cup sliced black olives; salt and pepper to taste; 2 ½ cups shredded Mexican blend cheese; chopped cilantro

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
318 kcal
Course
Main Course
Cuisine
American

Tortilla Pie with Black Beans & Zucchini

Omar Parker

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A vegetarian tortilla pie adapted from Everyday Food's Tortilla and Bean Pie.

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Ingredients

Servings

4 10-inch flour tortillas
2 tablespoons olive oil
1 large onion diced
2 Jalapeno peppers seeded and diced
2 garlic cloves minced
½ teaspoon ground cumin
½ teaspoon chili powder
1 large zucchini quartered lengthwise and sliced
1 ½ cups cooked black beans or one 15 ounce can, rinsed
1 10 ounce package frozen corn
1 12 ounce bottle beer (I used pilsner) or 1 ½ cups vegetable broth
⅓ cup sliced black olives
salt and pepper to taste
2 ½ cups shredded Mexican blend cheese
chopped cilantro green onions, lime wedges, salsa, and sour cream for serving

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Instructions

Preheat oven to 400ºF.
Trim the tortillas to fit a 9-inch springform pan. Discard the excess or save it to make tortilla strips for salads or soups.
Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, and garlic and cook until softened, 5-7 minutes. Stir in the cumin and chili powder and cook about one minute, until fragrant. Add the zucchini to the skillet and cook until just beginning to soften, about 3 minutes.
Increase the heat to high and add the beans, corn, and beer. Once the mixture reaches a boil, reduce heat to medium and simmer for 10-15 minutes, until the beer has thickened and has almost evaporated. Stir in the olives and season to taste with salt and pepper.
Place a tortilla on the bottom of the springform pan. Top it with ¼ of the veggie mixture, ½ cup of cheese, and another tortilla. Repeat with each tortilla; top the last layer with a cup of cheese. Bake for about 20 minutes, or until the cheese has melted and is just beginning to brown. Cut the pie into 6 wedges and serve with cilantro, green onions, lime wedges, salsa and/or sour cream.

Nutrition Information

Show Details

Calories 318kcal (16%) Carbohydrates 26g (9%) Protein 18g (36%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 29mg (10%) Sodium 623mg (26%) Potassium 364mg (10%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 473IU (9%) Vitamin C 13mg (14%) Calcium 585mg (59%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 318 kcal

% Daily Value*

Calories	318kcal	16%
Carbohydrates	26g	9%
Protein	18g	36%
Fat	17g	26%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	29mg	10%
Sodium	623mg	26%
Potassium	364mg	8%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	473IU	9%
Vitamin C	13mg	14%
Calcium	585mg	59%
Iron	2mg	11%