Veggie Tortilla PieSubmitted by: DAWNNER
IntroductionI tweaked the recipe from Martha Stewart. My husband doesn't like onions, and we both like spicy food. So, I 86'd the onions and tripled the jalepenos. I tweaked the recipe from Martha Stewart. My husband doesn't like onions, and we both like spicy food. So, I 86'd the onions and tripled the jalepenos.
4 Whole wheat burrito size tortillas
2 cans (15 oz) Black Beans
10 oz frozen organic corn
2 cloves of garlic
3 jalepenos, chopped and seeded to your heat preference
2 vipe ripened tomatoes, chopped
1 cup of water
1 tbsp Extra Virgin Olive Oil
1/2 tspn cumin
1/4 tspn salt
1/2 tspn pepper
8 oz sharp cheddar cheese, shredded
2. Heat oil in a skillet over medium heat. Add jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until jalapeño is softened, 5 to 7 minutes.
3. Add beans, chopped tomato and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and remove from heat.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/4 cup cheese. Repeat three times, using 1/2 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie. To serve, slice into wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user DAWNNER.