Stacked Tortilla & Bean Pie

This recipe has a spectacular layered presentation and is great for a buffet table. This pie is delicious hot, cold or at room temperature, and it makes great leftovers. One of my favorite recipes from my latest cookbook Nourish Whole Food Recipes, Page 163. — Nettie

1. Preheat the oven to 400°F (200°C). Using a paring knife, trim the tortillas to fit a 9-inch (23 cm) spring-form pan.
2. In a large skillet over medium, heat the oil. Add onion, jalapeno, garlic, cumin, salt and pepper. Cook until softened, about 6 minutes.
3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium. Simmer until the liquid has evaporated, about 10–12 minutes. Stir in the corn and red pepper. Remove from heat.
4. Place tortilla in bottom of the spring-form pan. Layer with a quarter of the beans and ½ cup (125 mL) cheese. Repeat three more times, finishing with cheese on the top layer.
5. Bake until cheese is melted, about 20 minutes. Unmold the pie; sprinkle with chives. Let stand for 10 minutes to set. Serve sliced into 6 wedges.

SERVES 6

 4 whole grain tortillas (10 inch/25 cm each), trimmed

1 Tbsp (15 mL) extra virgin olive oil

1 onion, diced

1 jalapeno chile, minced

3 garlic cloves, minced

1 tsp (5 mL) ground cumin

½ tsp (2 mL) sea salt

¼ tsp (1 mL) freshly ground black pepper

19 oz (560 mL) can no-added-salt pinto beans, drained

1 ¼ cups (300 mL) dark beer or water

1 cup (250 mL) frozen corn niblets

1 red pepper, diced

2 cups (500 mL) shredded cheddar cheese

¼ cup (60 mL) thinly sliced fresh chives

NUTRIENTS PER SERVING

SERVING SIZE: 1/6  PIE

415 calories, 18 g fat, 9 g saturated fat, 668 mg sodium, 40 g carbohydrates, 7 g fibre, 4 g sugars, 18 g protein. Very high

in fibre. Excellent source of calcium. Good source of riboflavin, folate, vitamin B12, vitamin C, magnesium, and iron.

Tip: Spring-form pans are not only for cakes! A spring-form pan is ideal for this tortilla pie as it helps to keep the layers intact without the filling falling out. Turn the bottom of the spring-form pan upside down before assembling the pie, since this side of the bottom has no lip, making it easier to slide the pie off after baking.