It sounds oh so goofy but for some reason this recipe was calling to me. I got to use up the remaining spinach from last week (I even had exactly the right amount) as well as the roasted tomatoes that were on their last leg and spanish rice I had frozen back in August. Rice and beans stood in for the ground meat, and the bit of tomato added a little extra moisture.
Tortilla Pie, vegetarian style modified from Everyday Food December 2006 (go here for the original version…)
- 4 flour tortillas
- 1 T oil
- 1 onion, diced
- pinch of salt
- 1 1/2 t cumin
- 1/4 t red pepper flakes
- 1/8 t ground chipotle
- 2 cups spanish rice (or just rice)
- 1 can black beans, drained and rinsed
- handful diced tomatoes (1/4 to 1/2 cup)
- 2 T tomato paste
- 2 c corn (frozen is fine)
- 3 c spinach, torn
- 3 garlic cloves, minced
- 2 cups monteray jack cheese, grated
Make sure the tortillas fit in a pie pan, or cut them down to size. Preheat the oven to 400 F. Spray the pie pan with oil. In a 10″ non-stick skillet heat the oil and then add the onions and salt. When they start to soften add the cumin, red pepper and sprinkle of chipotle. Once the onion is soft add the rice and beans to the skillet and stir occasionally until everything is hot. Then stir in the tomato paste and optional diced tomatoes and mix thoroughly. Add the corn and spinach and stir until the spinach is wilted.
Layer the pie by adding a tortilla in the pie plate then spooning about 1 1/2 cups of rice & bean mixture over the the tortilla, pressing down firmly and finally sprinkle 1/2 cup of cheese over all of this. Repeat these layers two more times. Finally top everything with the fourth tortilla and sprinkle the remaining 1/2 cup of cheese on top of it. Bake for 30 minutes until the cheese is melty and everything is heated throughout.