Tortilla Pie


This is a quick throw-together dinner. Following the recipe to the tee is hardly even required; you can just throw together whatever you have on hand (always with lots of cheese) and bake it up. Right off the top of my head, I suppose you could substitute or even add onto to the ingredients below: rice, cooked steak, leftover chicken, a good ol’ squeeze from a lime, enchilada sauce, shredded lettuce, cayenne pepper, japalenos, refried beans, …

Give this recipe a try and let me know if you come up with any delicious combinations for the filling itself!


  • 1 (15oz) can black beans, drained and rinsed
  • 1 (10oz) package frozen corn kernels, thawed
  • 1 cup mild chunky tomato salsa
  • 1 (8oz) can tomato sauce
  • 2 cups grated Mexican cheese, coarsely grated (you could use Pepper Jack Cheese if you wanted to)
  • 1/2 cup chopped fresh cilantro
  • 3 scallions, sliced
  • 1 teaspoon taco seasoning
  • 4 (10-inch) flour tortillas
  • 1 tablespoon olive oil


  1. Put oven rack in lower third of oven and preheat to 450 degrees.
  2. Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and taco seasoning in a large bowl.
  3. Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
  4. Put 1 tortilla in a well-oiled shallow baking pan, then spread with approximately 1 1/3 to 1 1/2 cup of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
  5. Bake until filling is heated through, about 12 minutes. Cut tortilla pie into wedges with a serrated knife.
  6. Top off with sour cream and guacomole if desired.

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