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Tortilla Pie

Tortilla Pie

Tortilla Pie

We unplugged a bit this weekend to spend time with my parents, in town from Minnesota. Hard as it is to squeeze 5 days of work into a 4-day week, it felt great to take a breather from work, blogging, and most social media (minus Instagram, of course) to celebrate some milestone birthdays and enjoy the weekend. We cooked for fun, with no intention of developing recipes – also a nice break.

This recipe was born of the exact opposite, trying a bit too hard to come up with a recipe. Our friend Erin visited a while back to help us create some recipes for our Healthy + Whole series. We tasked ourselves with creating a recipe that was healthy, easy, relatively cheap, versatile, appealing to the masses, with a short ingredient list, and not dependent on fancy cooking equipment. Somehow, all those constraints boxed us in. Trying to come up with the “perfect” meal that fit all of these categories was a chore. We deliberated for hours and changed our minds several times.

Luckily, what finally came of all the deliberating actually turned out to be this tasty tortilla pie. It’s easy to make, though it does take 1 hour to cook (failing my “quick to make” test, but we had to sacrifice something). Filled with the traditional black beans and corn, the flavor is heightened with green chilies and a hint of hot sauce. It’s great warm out of the oven, and saves well as leftovers. We hope you enjoy it as a healthy and whole dinner option.

We’re interested to hear from you — what are some good healthy and easy recipes you like to serve?

Also, thank you to all of you for your thoughtful and supportive comments about my recent trip to Cambodia and Laos. It has been so lovely to share with you, and Alex and I appreciate your interest in the Green Mango Cafe project so much!

Tortilla Pie
 
by:
Makes: 8 wedges
What You Need
  • 4 eggs
  • 1 cup milk
  • 1 cup chopped chard
  • 1 cup black beans
  • 1 cup frozen corn
  • 4-ounce can green chilies
  • ¼ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • A few dashes hot sauce
  • ⅔ to 1 cup shredded cheese (divided)
  • 5 small corn tortillas (6 inch)
  • Garnishes: sour cream, cilantro, green onions, hot sauce
What To Do
  1. In a medium bowl, whisk together 4 eggs. Stir in 1 cup milk
  2. Drain and rinse the beans, if canned. Chop enough for 1 cup chard. To the egg mixture, add 1 cup beans, 1 cup chard, 1 cup corn, green chilies, ¼ teaspoon garlic powder, ¾ teaspoon kosher salt, a few dashes hot sauce, and ⅓ to ½ cup cheese.
  3. Spray a 9-inch pie plate, then overlap the tortillas in the bottom, making sure the tortillas do not extend over the top edges of the pie plate. Pour in the egg mixture. Top with another ⅓ to ½ cup cheese.
  4. Bake at 400°F for 1 hour. While the pie bakes, chop the cilantro and or/green onions (if using).
  5. Let cool, then cut into slices. Garnish with sour cream, chopped cilantro, chopped green onions, and/or hot sauce.
 

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Comments 13

  1. Tieghan

    Yes to unplugging!! That sounds so nice!

    This looks so good! I love making things like this. Normally I use a tortilla base and then just mix whatever veggies I have on hand and load up on the cheese!! Love that you added black beans!

  2. Belinda @themoonblushbaker

    I love this tex mex version of a pie. I first saw this done by Nigella lawson a few months back and have been dying to try it. I like to mix up the cheese, so some of it is cow’s milk cheese and some will be goat milk’s cheese. this way you get bits of liquid cheese and some that says more formed. Lovely presentation

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  3. Erin

    I did the same this weekend and it felt a bit strange because I’ve been so busy lately!

    Yay tortilla pie! :)

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      Sonja

      We used corn tortillas! I meant to say that in the recipe — I’ve updated it accordingly :) Thanks!

  4. Kelly

    made this deliciousness last night- it was wonderful! Larry thinks it’s breakfast, too. I agree! thanks for the recipe!!

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      Sonja

      I’m so glad you both enjoyed it! It’s great to hear when someone else gives something a try. Thanks for writing!

  5. tina

    I quick sauted a little chopped onion and red bell pepper (to reduce their water content) for extra color and flavor and definitely diced the green Chile’s before adding. Also no chard so subbed spinach. My son was liking it until about 1/2 way thru he’s like “where’s the meat?” Lol He ate it and a second piece so I guess he didn’t miss it that much. Maybe next time I will add some soy “beef” crumbles to fool him ;)

  6. Susan

    Just enjoyed this for dinner. It was delicious and easy to put together! I’ll definitely be making it again.

  7. Anonymous

    The egg mixture seeped beneath the tortillas… How did you prevent that? Baking now, curious how it will turn out.

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