Black bean and cheese tortilla pie

Black bean and cheese tortilla pie



  • pkg - 1 oz
  • oil
  • chopped onions - 1 c
  • chopped green or red bell pepper - 1/2 c
  • can black beans, drained and rinsed - 1 oz
  • salsa - 1/2 c
  • minced fresh jalapeno peppers if desired - 2 Tbsp
  • chili powder - 1/2 tsp
  • cayenne peppers - 1/2 tsp
  • 2 c - 8 oz
  • 8-inch flour tortillas - 3 item
  • dairy sour cream

How to make black bean and cheese tortilla pie:

Filling:3 Tbsp. oil1 c. chopped onions1/2 c. chopped green or red bell pepper1 (15 oz.) can black beans, drained and rinsed1/2 c. salsa2 Tbsp. minced fresh jalapeno peppers (if desired)1/2 tsp. chili powder1/2 tsp. cayenne peppers8 oz. (2 c.) shredded Cheddar cheese3 (8-inch) flour tortillas Topping:1/2 c. dairy sour cream Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan or 10-inch deep-dish pie pan.

Heat oven to 350°. Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender, about 5 minutes. Add beans, salsa, jalapeno peppers, chili powder and cayenne pepper. Simmer 7 to 10 minutes, stirring occasionally. Spoon about 1/2 cup bean mixture into crust-lined pan. Sprinkle with 1/2 cup of the cheese; top with tortilla. Repeat, layering twice; sprinkle with remaining cheese. Top with second crust; seal edges and flute. Cut slits in top crust. Bake at 350° for 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving. Serve with sour cream.

Recipe categories: Main dish, Savory pies, Black beans.

Black bean and cheese tortilla pie
Average rating: 3.8 of 5, total votes: 4
Cook. Time: PT1H5M
Total Time: PT1H5M

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