When it comes to food, I love anything with a Mexican flare. I almost always could eat the fresh and spicy dishes of tacos, burritos, enchiladas, taco salad, and – one of my absolute favourites – tortilla pie.
Now, I don’t know if this is actually a thing outside of my world. I made it up one night when I wasn’t in the mood for leftover wraps and had a zucchini to use up, so I said “Hey, let’s throw this all in a pie plate and see what happens.”
Awesomeness. That’s what happens. This is now one of our staple meals. Quick, easy, delicious. Especially great for the summer, but we enjoy it year-round.
Here’s what you’ll need:
Beans – black or kidney (I prefer kidney)
Jalapeños (If you like-a the spice)
To start: Get yourself a pie plate, or similar round dish, and place one tortilla in as the base of the pie. This may not be essential, but I rip off the extra tortilla to “crop” it into a more appropriate size to fit the bottom of the pan.
Dice up the onion. If you don’t already do this, I suggest putting all the “grid mark” cuts into the onion and then slicing it for faster, more uniform dicing.
Shred some cheese onto the tortilla, then start layering the ingredients. Below you can see how I’ve gone about layering my pie, but it really doesn’t matter what goes where, or that each ingredient is in each layer. Except for cheese. Cheese in each layer helps to a) hold it together and b) is delicious.
Have you tried making tortilla pie for yourself? How did it work out? Did you make any changes to this recipe?