Tortilla Bean Pie Food

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.

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.

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.

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 350°.
• In a small saucepan, combine beans, salsa, rice, and salt and heat through.
• In another saucepan, thaw the frozen vegetables.
• Add the goat cheese, cream cheese, and jalapeños to the vegetables and heat through.
• Spray a Dutch oven or deep baking dish with oil spray.
• Place one tortilla flat in bottom of baking dish, cover with 1/3 of the bean mixture, and top with 1/4 of the grated cheese.
• Place another tortilla on top and cover with 1/3 of the spinach mixture.
• Repeat, alternating fillings, until you have six layers. Top with the seventh tortilla.
• Pour sauce over all and top with the remaining grated cheese.
• Cover and bake for 30 minutes.
• Remove cover and broil until cheese begins to brown.
• Remove from oven; for best results, let stand for 5 minutes before slicing.

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 PIE

Steps:

• In a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain.
• Stir in tomatoes, chili powder and cumin.
• Bring to a boil; remove from heat.
• In a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley.
• Place 1 tortilla in a greased 9 inch round cake pan. Layer with half of the meat sauce, 1 tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce.
• Top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley).
• Cover and bake at 400 F for 15 minutes or until heated through and cheese is melted.

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.

SPICY BEEF AND BEAN ENCHILADA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
• Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
• Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
• Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
• Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
• Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

BLACK BEAN TORTILLA PIE

Steps:

• In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.
• Place one 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, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

LAYERED TORTILLA, BEAN,TOMATO, AND CHEESE PIE (LIGHT)

Steps:

• Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray.
• In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.
• In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.
• In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.
• Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable-bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.
• Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp 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.

BLACK BEAN AND CHEESE TORTILLA PIE

Steps:

• Chop the onion and green pepper. Seed and mince the jalapeno peppers. Drain and rinse the black beans.
• Heat the oil in a large skillet over medium-high heat. Add onions and bell pepper and cook for 5 minutes, stirring, until tender. Add beans, salsa, jalapenos, chili powder, and cayenne. Simmer 7-10 minutes.
• Line a 9 or 10 inch pie pan with one of the crusts. Spoon about 1/2 cup bean mixture into crust. Sprinkle with 1/2 cup shredded cheddar. Top with 1 tortilla.
• Repeat layers twice. Top with remaining 1/2 cup cheese.
• Top with second pie crust. Seal and flute edges. Cut 2 or 3 slits in the top crust to vent steam.
• Bake at 350 degrees for 40-50 minutes, or until golden brown. Let stand 10 minutes before serving. Serve with sour cream.

BLACK BEAN TORTILLA PIE

Steps:

• In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
• Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
• Stir in corn and green onions; remove from heat.
• Place 1 tortilla in a 9-inch spring-form pan coated with nonstick 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, at 400 degrees 15 to 20 minutes or until heated through.
• Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.

MEXICAN CHILLI BEAN TORTILLA

Steps:

• Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.
• Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!

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.