Wednesday, January 26, 2011

Seven-Layer Tortilla Pie

Last night I came home from my new job (yes, my new job!) and was greeted by the smell of cheesy, wonderful, food cooking. I had left bright and early for work, leaving Witt with a handwritten note on how to make Seven Layer Tortilla Pie when he got off work, a dish my Mom found from Cooking Light years ago and that I'd asked for on my birthday since the age of 12. I'm no longer twelve, but it's still the best dish, birthday or not. Seven Layer Tortilla Pie is not complicated. Simmer the beans, grate the cheese, season with some lime, layer the soft tortilla's and bake. Witt not only followed my recipe, he modified it. A man after my own heart. It even involved a trip to the grocery store to obtain scallions and mushrooms. Might I just say that I may work late more often. I could get used to this....

Gypsy Slow Down

Seven Layer Tortilla Pie with Mushrooms
1 onion, chopped
1 8 oz package baby portabella mushrooms, sliced
1 to 2 cloves garlic, minced
1 15 oz can black beans
1 15 oz can northern beans (white beans)
1 cup salsa, divided
2 cups grated cheddar cheese
1 green pepper, chopped
Juice of one lime
1/2 sliced pickled banana peppers
6 soft whole wheat tortillas
3 tablespoons chopped scallions
Salt and pepper to taste
Sour cream

Preheat oven to 350. Saute onion. garlic and mushrooms until soft and golden. Divide mixture in half between two pots on stove. Drain both cans of beans. Add black beans to one pot and northern beans to the other. Add half cup salsa to each and let simmer. Salt and pepper to taste. Divide the chopped green pepper and add to the two pans, simmer for about five minutes. Tear off two long strips of foil (to be folded over the entire pie) and lay in bottom of 9 inch pie plate, crossing each other with the ends hanging over the sides. Grease foil and lay one tortilla in the bottom of the pie plate. Cover tortilla with black beans, about 1/4 cup. Squeeze lime juice over the beans and sprinkle with some of the cheese and scallions. Place another tortilla over top and repeat process with white beans. Lay a tortilla on top and repeat process until both beans and cheese is used. End by sprinkling banana peppers over last layer of beans and top with a tortilla. Fold ends of foil up so the tortilla pie is completely encased. Bake for 45 minutes. Serve with sour cream and salsa.

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