Black Bean Tortilla Pie

Tortilla Pie with Everblossom Black Beans

Tortilla Pie with Everblossom Black Beans

My dear Audrey says this is the best Shepherd’s Pie she’s ever had. Like her, it is a sweet and spicy delight. You could also call it a Mexican lasagna with tortilla’s instead of noodles. Everblossom Farm’s dried beans are the star of this show. To prepare them for the recipe, rinse and drain a few times to clean the beans well. Then put them in a crock pot, cover with water and cook them on high for 4 hours. I had to cover with water a few more times as they exxxppaaannnnd greatly – 4 cups of dried beans grew to 7 cups of soft beans. You want to cook them until you can squish them with your fingers under pressure.

Serve this with your lovely Everblossom greens and a little sour cream. Vamos!

1 1/2 pound ground beef
1/2 cup chopped onion
16 ounces (2 cups) tomato sauce
16 ounces (2 cups) Everblossom black beans (rinsed and pre-cooked)
1 cup whole kernel sweet corn
3 teaspoons chili powder
2 teaspoon ground cumin
2 teaspoons minced garlic
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons crushed red pepper
6 10-inch flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Brown beef and onion in a large skillet on medium-high heat. Add tomato sauce, beans and corn; mix well. Stir in all of the spices except the red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes and add red pepper if desired.

Spread 1/2 cup of beef mixture on the bottom of a greased 13×9 casserole dish, or I like to use a round foil pan as pictured (because the tortillas are round). Top with 3 tortillas, overlapping as needed (or just stacked up in the round foil dish). Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.

Bake for 15 minutes and let stand 5 minutes before serving.

This dish freezes very well and I have always made at least two at a time to save one in the freezer.

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