Tortilla Pie

As seen on WIBW 13 News This Morning as part of Chef Alli’s Farm Fresh Kitchen. This recipe is a keeper that you’ll make again and again. 

15 oz. can black beans, drained and rinsed
10 oz. pkg. frozen sweet corn, thawed
1 cup tomato salsa or tomatillo salsa, if you prefer
8 oz. can tomato sauce
1 ½ cups freshly grated Alma Creamery Pepper Jack cheese
½ cup chopped fresh cilantro
4 scallions, chopped
¾ tsp. cumin
4 (10 inch) flour tortillas
1 Tbs. olive oil
Sour cream, cilantro, salsa, for garnish

  • Preheat oven to 450 degrees F.  In a large mixing bowl, combine beans, corn, salsa, tomato sauce, 1 cup of cheese, cilantro, scallions and cumin. 
  • Meanwhile, heat a large heavy skillet over high heat, just until smoking.  Brush both sides of tortillas a bit of oil and add to skillet, one at a time, to fry till golden brown on each side, approx. 1 minute total for each. 
  • To bake, place one fried tortilla into a greased, shallow baking dish; spread with one third of filling. Repeat layering twice, then top with remaining tortilla, gently pressing down to help layers adhere.  Top with remaining ½ cup of cheese.
  •  Bake, uncovered, for 12-15 minutes, or until pie is hot throughout.  Transfer pie to a cutting board or platter, then cut into wedges with a pizza cutter or serrated knife.  Enjoy at once, garnished with sour cream, cilantro and salsa, if desired.  
   Now You’re Cookin’,
   Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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