I debated if I should feature Tortilla Pie for this week’s Meatless Monday recipe. It does require that you turn on your oven, which I’m betting many of you are reluctant to do. Even here in Colorado it is smoking hot. But all of the ingredients were either in my garden or in my pantry – which makes it kind of a no-brainer. If you keep the items on my pantry staples list – such as black beans - on hand, this is a quick and easy one to whip up.
Tortilla Pie
2 t olive oil
1 chopped green pepper
1 chopped small onion
1 4.5 ounce can chopped green chiles
1 t oregano
1 t chili powder
2 T chopped fresh cilantro
2 C tomato juice
1 can black beans
1 can cannellini beans
1 C shredded cheddar cheese
6 tortillas
1. Heat the olive oil over medium heat. Add peppers and next 7 ingredients. Saute 5 minutes or until tender. Add tomato juice; cook an additional 8 – 10 minutes.
2. Drain beans. Add black beans to one bowl with half the tomato sauce. Add cannellini beans to a second bowl with the remainder of the tomato sauce.
3. Line a 9 inch pie plate with foil, allowing 6 inches of overhang on each side. Repeat in the opposite direction.
4. Coat foil with cooking spray. Place first tortilla in the bottom. Cover with a thin layer of black bean mixture. Sprinkle with some cheese.
5. Place another tortilla over the first layer, pressing down gently. Repeat with the cannellini mixture. Continue making layers alternating bean mixtures. End with a bean and cheese layer on top.
6. Wrap the foil edges around the tortilla pie.
7. Bake at 325 for 40 minutes. Remove from oven and let stand for 10 minutes. Remove foil packet from pie plate and unwrap pie. Slide it onto a serving dish using a spatula. Cut into wedges to serve. Feeds 6 to 8.
Happy Meatless Monday!
Linked to Tasty Tuesday
Yum! I’d turn on my oven for that! It looks delicious.
Thank you Stacy!
I bet this would work in the crock pot if you don’t want to start your oven!
Melinda, I never considered using the crockpot for my tortilla pie! I bet it would do great in there. Thanks for the suggestion. Heaven knows, I do NOT want to start my oven.
This looks really good (and fairly easy). I can’t wait to try it!
{Stopping by from Tasty Tuesday}
I think I will try this on the grill without the piepan. We cook stuff in foil on there all the time. Yum! I can hardly wait.
Victoria – Cooking the Tortilla Pie on the grill is BRILLIANT! Please let me know how it turns out!
It worked well on the grill. My BF cooked it off direct heat for about 15-20 minutes. The bottom was a tad crispy, but not burned and some of the cheese stuck to the foil on top, but I just needed to be more generous with the foil next time and make it more of a dome. Also, I heated the ingredients before putting them onto the tortillas just to make sure it would be done. Delicious!
Victoria, I’m glad the tortilla pie worked. I had a bit of trouble with sticking too. All that gooey cheese I think. Definitely going to give it a go on the grill next time. Thanks for letting me know how it worked out!
I’m considering this for my crock pot – tonight
Julie, If you do try it, let me know how you like it!
Andrea