I am fascinated by casseroles. Maybe it's because I grew up eating them. I'm pretty sure a good half of the recipes in my mom's dinner rotation were some form of casserole. There was Cheesy Beef Casserole, Potato Casserole, Green Bean Casserole, Shipwreck Casserole--and pretty much every casserole involved a can of soup, cheese, or sour cream. My favorites usually included cereal on top too. I always wonder where these recipes originated. Who came up with these ideas?! And why? If I ever went back to school, I think I'd write a dissertation about casseroles.
(This is probably why I shouldn't go back to school.)
I don't make casseroles a lot for us, but once in a while, usually in fall or winter, I'll find myself craving them. I pinned this Tortilla Pie from Everyday Food a few weeks ago and decided to give it a try, with a few tweaks. Instead of 3 cups of black beans, I used half of that and added zucchini to lighten things up a little bit. I planned to cut down on the cheese a little, but as I was assembling the layers, I realized sticking to the original recipe was probably best. Hey, it's a casserole! Why not?
When you bake this Tortilla Pie, the cheese gets all melty and the tortillas soften from the veggie-and-beer filling. It's a little bit of a mess when you slice it (casseroles are my least favorite thing to photograph for this reason!), but I think when it comes to casseroles, the messier the better.
This post was originally published on October 7, 2013.
- 4 10-inch flour tortillas
- 2 tablespoons olive oil
- 1 large onion diced
- 2 jalapeño peppers seeded and diced
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 large zucchini quartered lengthwise and sliced
- 1 ½ cups cooked black beans or one 15 ounce can, rinsed
- 1 10 ounce package frozen corn
- 1 12 ounce bottle beer (I used pilsner) or 1 ½ cups vegetable broth
- ⅓ cup sliced black olives
- Salt and pepper to taste
- 2 ½ cups shredded Mexican blend cheese
- Chopped cilantro green onions, lime wedges, salsa, and sour cream for serving
- Preheat oven to 400ºF.
- Trim the tortillas to fit a 9-inch springform pan. Discard the excess or save it to make tortilla strips for salads or soups.
- Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, and garlic and cook until softened, 5-7 minutes. Stir in the cumin and chili powder and cook about one minute, until fragrant. Add the zucchini to the skillet and cook until just beginning to soften, about 3 minutes.
- Increase the heat to high and add the beans, corn, and beer. Once the mixture reaches a boil, reduce heat to medium and simmer for 10-15 minutes, until the beer has thickened and has almost evaporated. Stir in the olives and season to taste with salt and pepper.
- Place a tortilla on the bottom of the springform pan. Top it with ¼ of the veggie mixture, ½ cup of cheese, and another tortilla. Repeat with each tortilla; top the last layer with a cup of cheese. Bake for about 20 minutes, or until the cheese has melted and is just beginning to brown. Cut the pie into 6 wedges and serve with cilantro, green onions, lime wedges, salsa and/or sour cream.