Wednesday, April 1, 2015
Stacked Tortilla Pie
THE ENTIRE TIME I WAS WORKING OUT yesterday, I was thinking about food. Not that I was hungry; I'd had a good protein packed smoothie before I went to the gym. But I knew I would stop by the grocery store on my way home and I needed to decide what to make for dinner. I wanted something simple and healthful. As I was working on my gluteus maximus, this tortilla pie came to mind.
I have seen variations of this and Rosie Hawthorne's has always appealed to me most. I like that she doesn't cook or saute her vegetables before assembly. Now is the time of year I crave a little crunch in my life after all those winter soups and stews.
I have always thought Rosie's use of butter and her baking directions sounded just right.
Rosie adds corn to her pie but I don't because Pritchard Parker doesn't want to eat it. Instead, I used two different types of beans--black beans and refried beans.
Stacked Tortilla Pie
(adapted from Kitchens are Monkey Business)
1 can black beans, rinsed and drained
1 can refried beans
1 cup chopped red onion
1 cup chopped green bell pepper
1 cup chopped tomato
1/2 cup sliced pimiento stuffed olives
2 cups shredded sharp cheddar cheese
2 cups shredded Monteray Jack cheese
2 Tbsp. melted butter
Extra large whole wheat tortillas
Ground cumin and cayenne pepper to taste
Preheat oven to 325 degrees and butter a sheet pan.
Mix together the black beans, onion, bell pepper, tomato, and olives.
Spread refried beans on one tortilla and place on prepared sheet pan. Spread some of the vegetable mixture over the beans and then sprinkle on some of each cheese. Repeat, leaving a bit of vegetables and cheese for the top.
Brush melted butter on the edges of the tortillas and all over the top one. Sprinkle with cayenne pepper and cumin to taste. Add the remaining vegetable mixture and cheese to the top.
Bake 20 - 30 minutes until golden and the cheese is melted. Let sit 15 minutes before serving.
Serve with choice of salsa, sour cream, guacamole, crumbled caso blanco.