Left Over Remix: Tortilla Pie

I always seem to have tortillas in the refrigerator left over from taco night. We love a tacos or burritos for a quick dinner on a weeknight, but between Ira and I, we don’t really finish up the whole package in one night. The tortillas get pushed to the back of the fridge and then I remember them days later, sad and stale.

A while back, my Mom suggested Martha Stewart Recipe for a tortilla pie as a good way to use up stale tortillas. Its also made primarily of ingredients I generally have on hand so I don’t have to worry about getting anything special. Easy and fast. Fun to eat. Its a good thing. Oh shit. That’s copyrighted. Its a good food object.

Tortilla and Black Bean Pie

  • flour tortillas
  • 1 tsp oil
  • 1 large onion, diced
  • 1 jalapeno, chopped and seeded
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • Salt and Pepper to taste
  • 1 32 oz can black beans, drained
  • 12 ounces beer or 1 1/2 cups water
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 2 1/2 cups shredded cheddar cheese (8 ounces)

Using a paring knife, trim tortillas to fit a 9-inch spring form pan, using the bottom of the pan as a guide. Here I had large Burrito tortillas, so one was enough for each layer. Smaller tortillas can also be used, just overlap them and trim using the bottom of your spring form pan as you would with the larger.



If you don’t have a spring form pan, you could probably use a pie pan or even a cast iron, but the shape of your pie might not be as nice or as easy to cut and get out, but it will work. However, this pie would probably look awesome in a cast iron pan. Use bottom of your pie or cast iron pan as a guide.

Saute the onion, garlic and cumin in oil over medium heat. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.



Add beans and beer to skillet, bring to a boil, reduce heat to medium and simmer until liquid has almost evaporated, 8 to 10 minutes.

Beer? Fancy that, I just happen to have some lying around; another perfect excuse to use up that Budweiser!



Stir in corn and scallions, and remove from heat. Season with salt and pepper to taste.

Fit a trimmed tortilla in bottom of spring form pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer.

Bake @ 400 degrees until hot and cheese is melted, 20 to 25 minutes. If you used a springform pan, remove the side mold. Garnish with extra scallions and sour cream. Cilantro is also nice. I cooked a side dish of rice made with salsa verde and coconut milk as a side dish. Yum.



**A quick note: The last time I made this, I noticed the tortillas tasted a bit mushy. I made a note to toast the tortillas over my burner before assembling. This may give it a more crispy texture, perhaps. It will give it a little more smoky flavor too probably.

Related posts:

  1. Left-Over-Remix: Poor Man’s Enchilladas
  2. Left Over Remix: Black Bean Salad Becomes Soup
  3. Left Over Remix: Frozen Cheese Makes Fabulous Lasagna
  4. Left Over Remix: BBQ Pizza with Chicken and Jalapenos
  5. Left Over Remix: Hummus and Pita