Monday, July 14, 2014
Chicken, Black Bean And Tortilla Pie
4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, minced
1 jalapeno chile, cored, seeded and diced
2 cloves garlic, minced
1/2 teaspoon cumin
salt and freshly ground black pepper
2 15 ounce cans black beans, drained and rinsed
1 1/2 cups water
1 10 ounce package frozen corn
1-1 1/2 cups shredded, cooked, seasoned chicken breast (I used a chicken breast seasoned with Montreal Chicken Seasoning)
4 plum tomatoes, diced
4 scallions, thinly sliced plus additional for garnish
3 cups shredded cheddar cheese
Preheat oven to 400 degrees F.
In a large skillet over medium-high heat, heat the canola oil.
Add the onion, garlic, and jalapeno, and cumin. Add salt and pepper to season.
Cook until onion is soft and translucent, about 5-7 minutes.
Add beans and water.
Bring to a boil.
Reduce heat to medium and simmer until the water has practically evaporated, about 8-10 minutes.
Add the corn, chicken, and tomatoes and scallions. Mix to combine and remove from heat.
Season with salt and freshly ground black pepper to taste.
With a paring knife, trim tortillas to fit a 9-inch spring form pan using the bottom of the pan as a guide.
Put spring form pan back together and spray with cooking spray.
Place one tortilla in the bottom of the pan.
Spread 1/4 of the bean mixture and cover with 3/4 cup of shredded cheese.
Repeat process three times.
Cover top layer of beans with 1 cup of shredded cheese.
Bake for 20-25 minutes until warm throughout and cheese is melted.
Sprinkle with scallions and remove from pan, leaving bottom intact.
Cut into wedges and serve.