I found this recipe in a magazine a while ago, and it’s an easy to make vegetarian dish.  You can make it as spicy as you wish.  Handy Man wants me to add jalapeno peppers next time…yikes!

Once again, my final “presentation” looks less than desirable, but I swear it’s good!

Tortilla Pie
1 cup frozen corn kernels
2 green onions, thinly sliced
1 tsp ground cumin (you can add more, I make it 2 tsp)
1 1/2 cup salsa
1 can (15 to 19 ounces) black beans, rinsed and drained
3 burrito-sized tortillas (those are the larger ones)
8 ounces shredded Mexican cheese blend
2 tablespoons cilantro leaves (optional)

Preheat oven to 450.  Spray a large cookie sheet with cooking spray (don’t forget this step!) I just used my non stick Silpat pad on a baking sheet.

Place a 12″ nonstick skillet over medium heat.  Add frozen corn, green onions and cumin; cook for 3 minutes or until corn thaws.  Remove skillet from heat, stir in salsa and beans.

(I didn’t have any green onions this time, but I swear it didn’t taste much different without them.)

Place one tortilla on cookie sheet, top with a layer of bean mixture and some cheese.  Don’t let everything get too close to the edges, or it will all glop out.  It glops out later when you cut it and eat it, but just don’t get too close now.

Add another tortilla, top with another layer of bean mixture and cheese.  Top with a third tortilla.  Bake for 10 minutes, or until heated through.  Take it out and sprinkle some more cheese on top, and reheat for about a minute until cheese melts.

Transfer to cutting board (this is tricky, I use a large spatula for this), and sprinkle with cilantro if desired.  With sharp knife, cut into wedges to serve.  Good with sour cream.

See, all the toppings glop out when you cut into it, and eating it is super messy!  In the magazine photo, it looks all perfect, with perfectly stacked layers and such.  I just know they are GLUING everything together or something.

Anyway, it’s wicked good with some sour cream.  You can cut it into smaller triangles for an appetizer, or have it for a meal, it’s pretty filling. Try it out!

Linking to: It’s a Blog Party /All Things Related/Sew Much Ado/It’s So Very Cheri/Fingerprints on the Fridge/Frugal and Fabulous Design/Between Naps on the Porch/Blue Cricket Design/Finding Fabulous

Recipe without all the photos and snide remarks:

Tortilla Pie
1 cup frozen corn kernels
2 green onions, thinly sliced
1 tsp ground cumin (you can add more, I make it 2 tsp)
1 1/2 cup salsa
1 can (15 to 19 ounces) black beans, rinsed and drained
3 burrito-sized tortillas (those are the larger ones)
8 ounces shredded Mexican cheese blend
2 tablespoons cilantro leaves (optional)

Preheat oven to 450.  Spray a large cookie sheet with cooking spray (don’t forget this step!)

Place a 12″ nonstick skillet over medium heat.  Add frozen corn, green onions and cumin; cook for 3 minutes or until corn thaws.  Remove skillet from heat, stir in salsa and beans.

Place one tortilla on cookie sheet, top with a layer of bean mixture and some cheese.

Add another tortilla, top with another layer of bean mixture and cheese.  Top with a third tortilla.  Bake for 10 minutes, or until heated through.  Take it out and sprinkle some more cheese on top, and reheat for about a minute until cheese melts.

Transfer to cutting board (this is tricky, I use a large spatula for this), and sprinkle with cilantro if desired.  With sharp knife, cut into wedges to serve.  Wicked good with sour cream.

Advertisements