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 🙂
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 {Vegetarian with Vegan Options}
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.
Paula says
Made this tonight…delicious! I added seasoning to the beans and some red pepper. Used Miyoko’s cheddar!