Happy blog-o-versary to me!
I started this blog one year ago (here is my first post) – and here I am 242 posts later! I started this blog as a way to organize my favorite recipes – and it has turned into so much more than that! I feel that I have grown as a cook and baker – I have challenged myself to try new and complicated recipes. I have also gotten way better as a photographer (although I still have lots to learn). You may have noticed that I have moved on to a dSLR camera (I got a great deal on a used camera once owned by the best wedding photographers in Buffalo). So hopefully my photos will continue to improve as I gain more practice with the camera. I think it is very important to have appetizing food photos to accompany a recipe. And most importantly – I have gained friendships with other food bloggers – and that has made this entire blog worth all of the work. It’s so nice having others out there that enjoy cooking as much as I do – and understand this crazy food blogging hobby of mine. And thank you for each and every comment – I love your kind words. Here’s to year 2 – which should be even better than this one! Thanks!
With all that said – I cannot believe I haven’t made this recipe in the last year. It is one of my favorites and I have made it many times. It’s a really fun meal and super easy to make. Enjoy some tortilla pie!
- 4 (10-inch) flour tortillas
- 1 Tbsp. canola oil
- 1 large onion, diced
- 1 jalapeno chile, minced (ribs and seeds removed)
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- Coarse salt and ground pepper
- 2 -(15 ounce) cans black beans, drained and rinsed
- 1 cup water
- 1 package (10 ounces) frozen corn
- 4 scallions, thinly sliced, plus more for garnish
- 2 cups (8 ounces) shredded cheddar or Monterey jack cheese
1. Preheat oven to 400 degrees F.
2. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
3. 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 to 7 minutes.
4. Add beans and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.
5. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
6. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese, layer another tortilla then repeat on each layer.
7. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.