Thursday, January 21, 2010
Black bean & corn tortilla pie aka Mexican lasagna
Alright, not your traditional egg noodle-meaty marinara sauce-oozing mozarella lasagna. But a layered dish that holds almost the same comfort food rating that regular Italian lasagna does for me. I first found it this summer when I was searching for a new use for black beans and fresh corn (oh how I miss summer corn). And, at the time, any dish that provided a few meals and needed only reheating via the microwave and not the oven, which would've turned my apartment into Death Valley, was a must-make.
I omitted scallions because I thought the sweet onion gave more than enough flavor. But, if you have scallions on hand, by all means, use them. Just know that they're not necessary and mostly act as a garnish anyway. Though this dish was originally vegetarian with two cans of black beans, I also substituted a cup of shredded chicken for one of the cans of black beans because a certain guy wanted more meat and substance to the dish. For once, I will say that he was right, and it was even better with the chicken :) It is great both ways.
And hey, if you like your food spicy, try serving with a spicy salsa! Or some homemade guacamole... mmm. This is a great make on the weekend and eat for a few meals during the week meal, especially for one. Otherwise, I'd say it would serve 6 people with a side dish, perhaps a salad or steamed rice. Enjoy!
Black Bean and Corn Tortilla Pie
(adapted from Martha Stewart)
-makes about 6 servings, takes about 1 hour total to make
4 10" tortillas (I had 8" tortillas on hand, and they worked well)
1 Tbsp vegetable oil
1 large sweet onion, diced
2 cloves garlic, minced
1/2 tsp salt
1 tsp black pepper
2 1/2 cups (8 oz.) shredded cheddar cheese (I use sharp)
1 can (15 oz.) black beans, drained
1 large cooked chicken breast, shredded (makes about 1 cup)
1 can (12 oz.) beer OR 1 1/2 cup water
1 package (10 oz.) frozen corn
Sour cream, for serving (optional)
Preheat oven to 400F. Trim tortillas to fit a 9" or 10" springform pan (whatever you have works). Heat oil in skillet over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, until softened (about 5-7 minutes, but feel free to test).
Add beans and beer (or water) to skillet and bring entire mixture to a boil. Reduce heat to medium and simmer mixture until the liquid is almost evaporated, 8-10 minutes. Stir occasionally and check to see that the mixture isn't starting to burn to the bottom of the skillet. If you see this, add a tablespoon of water to "revive" the mixture. Stir in corn and remove skillet from heat. Taste mixture and, if needed, add salt and pepper to your taste.
Fit one tortilla into the pan, and layer 1/4 of the beans onion corn mixture and spread out around the tortilla. Add 1/4 of the shredded chicken as well. Spinkle 1/4 of the cheese over the chicken and beans and corn.
Repeat the last paragraph 3 times until all of your ingredients are used up. Be careful to spread the mixtures evenly around the tortillas so you don't get a mountain in the middle of the pan.
Bake tortilla pie until hot and cheese is melted, about 20-25 minutes. Remove from heat to a cooling rack. Allow the pie to sit 5 minutes before cutting so that the insides cool just a bit and hold together. Cut piece and serve with sour cream.