Friday, August 5, 2016

Tortilla Pie

Another one dish wonder in the form of a Tex-Mex pie. I used my 8-inch spring form pan. If you don't have a spring form pan you could make this in a deep round casserole dish.

  • 4 flour tortillas, mine were 8 inch (use whatever size spring form or casserole dish you have)
  • 1/4 cup water
  • 1 large sweet onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 package Beyond Beef crumbles
  • 1 can black beans, rinsed and drained
  • 1 12-ounce beer or equivalent vegetable broth
  • 1 small can sliced black olives
  • 1 package Daiya pepperjack shreds
  • Garnish: chopped cilantro, guacamole, sour cream, salsa, pickled jalapenos, chopped lettuce

Preheat oven to 400F. Heat the water in a large skillet over medium heat. Add the onion, jalapenos and garlic. Cook until soft about 5-7 minutes.

Stir in cumin and chili powder and cook for a minute.

Add the crumbles, beans and beer. Stir well Once mixture boils, reduce heat and simmer 10-12 minutes.

Once most of the liquid has evaporated stir in the olives and season with salt and pepper.

Place a tortilla on the bottom of your dish. (I put my dish in a piece of aluminum foil, just in case it tried to leak.)

Top with 1/4 of the veggie/beef mixture.

Add 1/4 of the cheese.

Top with another tortilla.

Repeat this process with each tortilla.

Bake for 20 minutes or until cheese is melted and started to brown.

Let cool for about 5-7 minutes, then remove the outer ring of the spring form pan.

Cut into 6 wedges and serve with above mentioned garnishes.


Post a Comment