Apr
21
a valuable interruption
we interrupt your regularly scheduled programming….(promise i’ll get back to the Q&A)
but i have no choice but to tell you about this recipe that i tried last night. in my personal book, it will absolutely go down as a “must make often.” i have half the mind to go make it again tonight…cause there’s not enough leftovers, and i really want some more! (maybe i’ll fight jake for the last 2 pieces!)
i promise you’ll love it, if you follow this recipe!
TORTILLA PIE
4 tortillas (I used whole wheat)
olive oil
1 onion, diced
1 jalapeno chili, minced (remove seeds and ribs for less heat)
(i used one from the can…not a fresh one…already had seeds removed!)
2 garlic cloves, minced
1/2 teaspoon ground cumin
coarse salt and pepper
2 cans (15 oz each) black beans, rinsed and drained
1 1/2 cups water (the recipe calls for 12 oz of beer, so you can use that too. i used water)
1 package (10 oz) frozen corn
4 scallions (green onions), thinly sliced, plus more for garnish
2 1/2 cups shredded cheese
Cut tortillas to fit into a 9 inch springform pan, using bottom of pan as a guide. most tortillas are already 9 inches, so you may not have to cut them. place one in bottom of pan.
Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin. Season with salt and pepper. cook, stirring occasionally, until onion is softened, 5-7 minutes.
Add beans and water to skillet and bring to a boil. Reduce heat to medium…
and simmer until liquid is evaporated, 8-10 minutes. Stir in corn and scallions, and remove from heat.
Sprinkle top with remaining scallions. To serve, release springform pan and remove sides, leaving pie on the bottom of the pan. Slice into wedges.
Serve with sour cream and salsa.
and, in case you’ve never tried it, this is THE BEST salsa! its from Costco, and i think costs $5.99. it is so fresh, so yummy, and organic too!
okay…now i might just need to go make another pie,
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