Tortilla and Black Bean Pie

Craving a hearty and satisfying meal that’s bursting with flavor?

This Tortilla and Black Bean Pie is everything you love about comfort food—layered with tender black beans, sweet corn, and melted cheese, all wrapped up in crispy tortillas.

It’s quick to assemble, perfect for any occasion, and the best part? You can make it ahead and bake it when you’re ready to serve!

Whether you’re feeding a crowd or just looking for a flavorful weeknight dinner, this pie is sure to hit the spot.

For Tortilla and Black Bean Pie

Flour Tortillas – These create the base and crispy layers of the pie. Use 10-inch tortillas for the best fit.
Canola Oil – For sautéing the onions, jalapeño, and garlic. Helps bring out the flavors.
Onion – Adds sweetness and depth to the dish when cooked.
Jalapeño – A little heat to balance out the richness of the cheese and beans. Remove seeds for less spice.
Garlic – Brings a fragrant base flavor to the filling.
Ground Cumin – Adds an earthy, slightly smoky flavor to the bean mixture.
Coarse Salt and Pepper – Essential for seasoning and enhancing the flavors in the dish.
Black Beans – The main protein of the pie, providing heartiness and richness.
Beer or Water – Used to simmer the beans and create a flavorful base for the pie filling.
Frozen Corn – Sweetness and texture contrast that complements the beans.
Scallions – Adds a fresh, slightly sharp bite to balance the richness.
Cheddar Cheese – Shredded cheese to melt between the layers, making the pie creamy and delicious.

For Tortilla and Black Bean Pie Sauce

Salsa (optional) – Can be served on the side to add a fresh, tangy flavor.
Sour Cream (optional) – A cooling and creamy accompaniment for serving.

Tortilla and Black Bean Pie

Craving a comforting, crowd-pleasing dish that’s bursting with flavor? This Tortilla and Black Bean Pie is a layered delight of cheesy goodness, hearty black beans, sweet corn, and a touch of spice.

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: Tortilla and Black Bean Pie

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings:

Notes

Ingredients:

4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeño, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
½ teaspoon ground cumin
Coarse salt and freshly ground black pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer (or 1 ½ cups water)
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus extra for garnish
8 ounces cheddar cheese, shredded (about 2 ½ cups)

Directions:

Preheat the oven to 400°F (200°C).
Using a paring knife, trim the tortillas to fit a 9-inch springform pan. Place the bottom of the pan on top of the tortilla and trace around it, removing any excess. Set the trimmed tortillas aside.

Prepare the filling:

Heat oil in a large skillet over medium heat.
Add the onion, jalapeño, garlic, and cumin. Season with salt and pepper.
Stir occasionally and cook until softened, about 5 to 7 minutes.
Add the beans and beer to the skillet, bringing the mixture to a boil.
Reduce the heat to medium and simmer until most of the liquid has evaporated, around 8 to 10 minutes.
Stir in the corn and sliced scallions, then remove from heat. Taste and adjust seasoning as needed.

Assemble the pie:

Fit one of the trimmed tortillas at the bottom of the springform pan.
Layer with one-quarter of the bean mixture and ½ cup of shredded cheese.
Repeat this process for three more layers, with the final layer topped with the remaining cheese.

Bake:

Bake the pie for 20 to 25 minutes, or until the cheese is melted and bubbly.
Remove the side of the pan and garnish the pie with extra sliced scallions.

Serve:

Slice the pie into wedges and serve with salsa and sour cream on the side.

Cook’s Tips:

To trim the tortillas, simply place the bottom of the springform pan on top of the tortilla, trace around it with a knife, and remove the excess.
You can assemble the pie ahead of time and bake it just before serving.

Nutrition

Save

Can I make the pie ahead of time?
Yes, absolutely! You can assemble the whole pie in advance, then just pop it in the oven right before serving. It’s a perfect make-ahead dish for busy days or entertaining.
What if I don’t have a springform pan?
No worries! A 9-inch round cake pan or a square baking dish works perfectly too. Just make sure the sides are tall enough to hold all the layers.
Can I skip the beer in the recipe?
Of course! If you don’t want to use beer, simply swap it out for 1½ cups of water or vegetable broth. It’ll still be packed with flavor!
How can I make it spicier?
Love heat? Add some extra sliced jalapeños into the bean mixture or sprinkle red pepper flakes on top for a little extra kick. You can customize the spice to your liking!
Can I freeze leftovers?
Yes! Leftovers freeze really well. Just wrap slices tightly in foil or store them in freezer-safe containers. You can keep them in the freezer for up to 2-3 months. To reheat, thaw in the fridge overnight and warm them up in the oven or microwave.