Wednesday, June 3, 2009

Oh, Martha (tortilla and black bean pie)

I've never been a Martha Stewart fan. I suppose I should say, I've never wanted to admit I was a fan. I've fought it for a long time but ended up on her website the other day and now I'm ready to admit; I love Martha Stewart. I admire her creativity and perfectionism. We all know no human being can be that perfect and creative all the time; perhaps that's why she has a multi -million dollar empire behind her. Still you have to hand it to her, she's pretty amazing.

So as I mentioned I ended up on her website the other day, I don't even want to admit how much time I spent there...let's just say I exhausted the recipe section and there's no point for me to return to that section until they update it next month. I found countless recipes that I bookmarked for upcoming soirees....but this one, I printed and promptly went to the store to buy the ingredients. The result was nothing short of delicious, thanks in part to Brad's game time decision to toss in cilantro.

Tortilla and Black Bean Pie

4 (10-inch) flour tortillas
1 tablespoon oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
2 teaspoons ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
1 bunch (1/4 cup or so) freshly chopped cilantro
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, scallions, and cilantro and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

recipe adapted from


sangeeta said...

looks very good and i feel it has lots of Indian reminds me of 'kaali dal makhni and roti' combo from north of India.

Nicole @ Sprinkle with Salt said...

not a big martha fan, but that looks so good! we'll have to try this recipe soon.

Brad said...


Do you have a recipe for kaali dal makhni and roti? We love Indian but are really just learning to make some dishes. I'd love to try this one.

sangeeta said...

oh yes Brad.....i would love to share that recipe ....i'll post it soon on my blog n let you know this space.

Julie said...

I think Martha's way cool. I wish I was half as creative as she is! Your black bean pie looks yummy!

The Short (dis)Order Cook said...

Looks yummy. Black beans are my favorite kind of bean and this is a perfect dish for one of those nights that you want to feel virtuous because you're not eating meat. (Cheese? What cheese?)

I would never call myself a Martha because I have never been that big of a perfectionist. Still, if ou strip out the perfectionism and crafting and decorating, you actually get some solid, useable, and not-terribly-difficult recipes. When it comes to cooking, I think Martha can be a great resource.

Justine said...

mmm looks good!

Stacey said...

I am a major Martha lover! I love how crazy that woman is!

Your black bean pie looks very delicious!

Sarah @ the naughtytastebud said...

Thanks everyone for your comments!

Amanda said...

I've never been a huge fan of Martha, either, but I do love her website! So many great recipes. Looks great!

sangeeta said...

hi here to see the recipe i promised..

my pics are not as good as your's but i hope you like the recipe.