SAVE THIS CHICKEN, BLACK BEAN AND TORTILLA PIE TO YOUR FAVORITE PINTEREST BOARD!

This is similar to the Chicken Tortilla Bake I made back on Day 139 of the 365 Days of Baking and that one was pretty good. This one today has a few different ingredients and earned a higher rating from the family. It’s also interesting to see how much prettier today’s pictures are, no to mention the food. LOL!

This is adapted from Martha Stewart’s Everyday Food – Great Food Fast, p. 236; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-35416-7.

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Chicken, Black bean and Tortilla Pie

Course Main Course

Cuisine American

Keyword Chicken pie

Servings 6 servings

Calories 260kcal

Author Lynne Feifer

Ingredients

• 4 tortillas (10-inch)
• 1 tablespoons canola oil
• 1 large onion, minced
• 1 jalapeno chile, cored, seeded and diced
• 2 cloves garlic, minced
• ½ teaspoon cumin
• salt and freshly ground pepper
• 2 15 oz. cans black beans, dried and rinsed
• 1 ½ cups water
• 1 10 oz. package frozen corn
• 1-1 ½ cups shredded, cooked, seasoned chicken breast
• 4 plum tomatoes, diced
• 4 scallions, thinly sliced for garnish
• 3 cups shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees F. In a large skillet over medium-high heat, and 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 springform pan using the bottom of the pan as a guide.
• Put springform 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 the 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 the bottom intact. Cut into wedges and serve.

Nutrition

Calories: 260kcal | Carbohydrates: 3g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 355mg | Potassium: 91mg | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 417mg | Iron: 0.5mg

I rate everything I make on a scale of 1-4 and this Chicken, Black Bean, and Tortilla Pie earned a unanimous 4 rolling pins from the family. I have to admit I was surprised by their reaction. I hadn’t started eating yet and already they were chiming in with their votes. Either they REALLY liked it or they were famished! LOL! No, I agree with them. It was just that good.

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