Vegetarian Tortilla Pie
Ingredients
The base
-
4
pieces
10-inch flour tortillas
The filling
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
2
pieces
jalapeño peppers, seeded and diced
-
2
cloves
garlic, minced
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
1
large
zucchini, quartered lengthwise and sliced
-
1 ½
cups
cooked black beans
-
1
package
10 ounce frozen corn
-
1
bottle
12 ounce beer (or 1 ½ cups vegetable broth)
-
⅓
cup
sliced black olives
-
to taste
salt and pepper
The topping
-
2 ½
cups
shredded Mexican blend cheese
For serving
-
as needed
chopped cilantro
-
as needed
green onions
-
as needed
lime wedges
-
as needed
salsa
-
as needed
sour cream
Instructions
- Preheat the oven to 400ºF.
- Trim the tortillas to fit a 9-inch springform pan.
- Heat olive oil in a large skillet over medium heat, then add onion, jalapeños, and garlic, cooking until softened.
- Stir in cumin and chili powder, cooking for one minute until fragrant.
- Add zucchini and cook until just beginning to soften.
- Increase heat to high, add beans, corn, and beer, and bring to a boil.
- Reduce heat to medium and simmer until the mixture thickens.
- Stir in olives and season with salt and pepper.
- Layer a tortilla in the springform pan, top with ¼ of the veggie mixture, ½ cup cheese, and another tortilla; repeat layers.
- Top the last layer with a cup of cheese and bake for about 20 minutes until the cheese is melted and beginning to brown.
- Cut into wedges and serve with cilantro, green onions, lime wedges, salsa, and/or sour cream.
Nutrition Facts (estimated)
Servings
6
Calories
318
Total fat
17g
Total carbohydrates
26g
Total protein
18g
Sodium
623mg
Cholesterol
29mg
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