Total Time
1hr 5mins
Prep 50 mins
Cook 15 mins

A good southwestern meatlesss entree with decreased amount of cheese and increased herbs.

Ingredients Nutrition


  1. In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
  2. Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
  3. Stir in corn and green onions; remove from heat.
  4. Place 1 tortilla in a 9-inch spring-form pan coated with nonstick cooking spray.
  5. Layer with 1 1/2 cups bean mixture and 1/4 cup cheese; REPEAT layers twice; top with remaining tortilla.
  6. Place pan on a baking sheet; bake, uncovered, at 400 degrees 15 to 20 minutes or until heated through.
  7. Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.


Most Helpful

Very tasty! I fiddled with some of the ingredients, but stuck to the recipe for the most part. I used 1 can of black beans and 1 of red kidney beans, and no green onion. Also used jalapeno pepper jack shredded cheese instead of cheddar. And chili powder instead of just cumin.
Yes, it does come out a little messy, but the flavor is excellent and it is very filling. I think the key is reducing the veg mixture quite a bit before filling the pie.

lurcher November 14, 2011

Sorry to say, we weren't crazy about this recipe. I used 1 can of pinto beans, 1 can of black beans. It was a lot of fussing with very ho-hum results. Flavor was tepid, and the "pie" completely falls apart upon serving. Would not repeat...but fun to try!

vrvrvr June 09, 2011

Turned out perfect for our daytona party..everyone loved it..Thanks

phosman646 February 18, 2007

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