Simple Corn And Bean Tortilla Pies Recipes

SEVEN LAYER TORTILLA PIE

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.

TORTILLA PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro., Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. , Bake, covered, until heated through, 15-20 minutes.

TORTILLA AND BLACK BEAN PIE

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.

BLACK BEAN TORTILLA PIE

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.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

TORTILLA PIE

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

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.

ENCHILADA PIE

Steps:

• Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
• Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

TORTILLA BEAN PIE

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.

TORTILLA PIE

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.