I have this habit of buying tortillas and then never doing anything with them. They just get forgotten in the bottom of the fridge! I had a bag of them hanging out, and I decided that I needed to find something to do with them. I adapted this recipe from one I found on allrecipes.com
Layered Tortilla Pie
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tbsp cilantro (optional)
- 1 (15 oz) can black beans, drained and rinsed
- 3/4 cup chopped tomatoes (canned/drained works)
- 7 (8 inch) flour tortillas
- Enchilada sauce
- 1 1/2 cup corn
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
1. Preheat oven to 400F.
2. In a large bowl, mash pinto beans. Stir in 3/4 c salsa and garlic
3. In separate bowl, mix together 1/4 cup salsa, cilantro, black beans, and tomatoes.
4. Place 1 tortilla in a round dish. Spread some pinto mixture, some cheese, some enchilada sauce, and some corn to within 1/2 inch of edge. Place another tortilla on top, then layer black bean mixture, cheese, enchilada sauce, and corn. Continue the layering process until you have used up your ingredients. Finish off with a tortilla, enchilada sauce, and cheese.
5. Cover with foil and bake for about 40 minutes. Remove foil and broil to brown cheese slightly. Cut into wedges and serve with salsa and sour cream.
This dish was SO good. Tip: A regular pie plate is not deep enough. I used a springform pan to get this all in there. You can use less cheese if you would like (we did) and it’s still fantastic. The great thing is that you can change it to use whatever ingredients you have. You could add rice or quinoa, omit the corn, use just black beans, whatever! It was waaaay good, and I am slightly embarrassed to say that our gluttony got the better of us and we ate almost the whole thing in one night. It was very sad to not have leftovers of this one. It would reheat in an oven to perfection!