Tag Archives: taco

Layered Taco Bake

Today’s Martha post of “everyday food” has a list of meatless maindishes. I am making this one, http://www.marthastewart.com/recipe/best-tortilla-and-black-bean-pie?backto=true

with some modifications. Always with the modifications. Oh well. At least I still get to eat and be sort of creative in the kitchen. This sounds really good.  I added some cilantro too, because it always goes with tacos at this house. 

Taco Baketacobake-004

  • corn tortillas
  • 1 tablespoon  oil
  • 1 large onion, diced
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 cans (15 ounces each) pinto beans, drained and rinsed
  • 12 ounces stock, or 1 1/2 cups water
  • 1 package (10 ounces) frozen corn(optional)
  • 4 scallions, thinly sliced, plus more for garnish
  •  1 handfull of chopped cilantro
  • 2 1/2 cups (8 ounces) shredded mozzerella cheese
  1. Preheat oven to 400 degrees. If the tortillas are too large, use a paring knife, to trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
  2. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  3. Add beans and stock (or water) to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn (if using), chopped cilantro and scallions, and remove from heat. Season with salt and pepper.
  4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions and more cilantro. To serve, slice into wedges.

NOTES: add sliced zucchini, fresh spinach leaves, or other veggies in the stir-fry stage, to “beef” up the mixture.


Okay, so here’s how it went. The corn tortillas at my market were tiny and my springform pan is huge. So I split the difference. I cut the tortillas into 1/4ths and used the rounded edge pieces to go around the outside of the layer, and used the straight tortilla strips to cover the middle, overlapping them like lasagna noodles. 

I didn’t have garlic, but will add it next time. I sauteed the onions, and added the beans, an ENTIRE package of fresh spinach leaves and 2 smallish zuchinis sliced and diced to the stirfry mix. I LIKE THIS RECIPE a whole lot.