How festive is this 8 layer tortilla pie? Made with layers of corn tortillas, black beans, onions, corn and cheese. The bean and corn mixture is cooked in a vegan beer for added flavor. For a complete listing of vegetarian/vegan-friendly beer, please visit my favorite resource: www.barnivore.com (No affiliation to TheVegLife, they are just awesome for what they do 🙂 ) You could also use vegetable broth here.
I get asked alot for vegetarian variations of the recipes I post and really, this could be vegan with just a simple substitute of the cheddar cheese. I usually try to make my recipes vegan because those substitutions are more of a challenge.
Top with a dollop of sour cream (or vegan sour cream) and a little salsa. Serve warm. We made ours in these single serve 4″ springform pans (found on Amazon.com) and used a cookie cutter to trim the tortillas, but you could also do this in any traditional pan and slice into wedges.
Happy {simple} Cinco de Mayo 🙂
8 Layer Tortilla Pie
This would be great with a layer of refried beans and maybe even some diced tomatos. It’s such a versatile concept, add your favorites. Just be sure not to add too much moisture or the tortillas won’t crisp up.
8 Layer Tortilla Pie
Servings 4
Author Veg Life Staff
Ingredients
- 4 Corn or Flour Tortillas
- 1 tsp Vegetable Oil
- 1 small Onion diced
- 1 can Black Beans drained & rinsed
- 1 C fresh or frozen Corn
- Salt & Pepper to taste
- 3/4 C vegan Beer see www.barnivore.com to search brands
- 1 Scallion/Green Onion
- 2 C shredded Cheddar or vegan Cheddar Cheese
- Sour Cream or Vegan Sour Cream for garnish, if desired
- Salsa for serving if desired
Instructions
-
Preheat oven to 400 degrees.
-
In a large saute pan on medium-high heat, add 1 tsp of vegetable oil and the diced onion. Cook until soft and translucent.
-
Add the black beans and corn along with the beer. You could add garlic and taco seasoning here if you wish. Cook until most of the liquid is gone.
-
Season with salt and pepper.
-
Add 1/2 of the scallions, reserving the rest for garnish. Cook for 1 minute more.
-
In a springform pan (we used mini’s), cut the tortilla to fit. Place one in the bottom. Follow with 1/4 of the bean mixture. Top with 1/4 of the cheese.
-
Repeat 3 more times.
-
Bake for 20-25 minutes. Unmold from the pan.
-
Top with a dollop of sour cream and salsa. Garnish with remaining scallions.
-
The nutrition for this recipe is for two 4″ pies or 1 thin 8″ pie. You can certainly double the ingredients for a larger recipe.
Leave a Reply