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Created by:
Lynne Feifer
Chicken, Black bean and Tortilla Pie
Course
Main Course
Cuisine
American
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6
servings
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Ingredients
1x
2x
3x
▢
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:
260
kcal
|
Carbohydrates:
3
g
|
Protein:
14
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
59
mg
|
Sodium:
355
mg
|
Potassium:
91
mg
|
Sugar:
1
g
|
Vitamin A:
565
IU
|
Vitamin C:
2.1
mg
|
Calcium:
417
mg
|
Iron:
0.5
mg
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