Rosie Makes Her Corn/Bean Tortilla Pie.

This is one of my family's favorite things I make. 

It's a corn/bean tortilla pie -  layered with corn, black beans, cheeses, and tortillas, brushed with melted butter and sprinkled with cumin and cayenne, and then it's baked.

I like to serve it with fresh tomato salsa on the side with some cilantro from the garden.

And it's delicious.

I'm giving you guidelines here for the amounts, but like most "recipes," this ain't etched in stone.

You can tweak it as you like.  More cheddar here.  More Monteray Jack there.  More mozzarella here.  More beans and corn there.

I do have one suggestion for you as you layer the pie.  When you're putting the corn, beans, and cheeses on each layer, add a little extra around the outside.  The reason for this is simple.  If you have the filling evenly spread out on each layer, the whole thing has a tendency to "dome" in the middle when it bakes.  If you build up the filling on the edges, it keeps the pie more even.

Rosie's Corn/Bean Tortilla Pie
1 package large flour tortillas  (If you want a smaller pie, use the small tortillas.)
Grated cheddar cheese (about 3 cups)
Grated Monteray Jack cheese (about 3 cups)
Grated Mozzarella cheese (about 3 cups)
1 can corn, drained
2 cups cooked black beans
2 TB melted butter
cumin
cayenne

Rosie Note:  I do not use canned beans.  I use dried beans.  Sometimes I soak them.  Sometimes I don't and I just go straight to the boil.  I boil them until they're tender, sort of al dente.  I don't care for mushy beans.  I like a bit of "tooth" to them.

Now here's the irony about soaking dried beans.  When I looked it up, the reason one soaks beans (presumably overnight) is to make them "faster to cook."  Well, if you've spent hours soaking, I think you could have cooked them in that amount of time.  Plus, cooking the beans right in the water without a pre-soak gives more flavor to the liquid in case you're making, say, a bean soup.
Now, if you're really short on time and haven't soaked the dried beans, here's a tip:  Cook your beans with a little baking soda added to the water (about a teaspoon per cup of beans).  The added alkalinity breaks down the pectin molecules causing the beans to cook quicker.  In other words, the alkaline environment creates a chemical reaction that causes the cell structure of the beans to break down.  Conversely, adding acids to your beans will make them take longer to cook and even prevent them from becoming fully softened.  So if you're making a bean soup, add any citric acid, vinegar, or tomatoes at the end after cooking.  And now you know.


And when you're done cooking the beans, rinse them off and drain them.

Combine beans and drained corn.

To assemble your pie:
Place one tortilla on a baking sheet.  Sprinkle cheese over the tortilla.  Add some beans and corn.  Sprinkle more cheese.  Place the next tortilla on top, pressing firmly.  Keep layering until you've used up almost all the cheeses and corn/bean mixture (just a few tablespoons).  Amounts here are enough for about 6 layers.

Melt the butter and brush over the top tortilla and along the edges of the stacked tortillas.  Sprinkle the top with remaining tablespoons of cheeses, corn, and beans.  Give the edges a dusting of cayenne and cumin.

Bake in a 325° oven for about 45 minutes.  If the top starts browning, cover with foil.  Remove from oven and let sit for about 15 minutes before slicing.

Now, for the step-by-steps:

Grate 3 piles of cheeses - cheddar, Monteray Jack, and mozzarella.  Be generous with cheese.  Always.

Layer some cheese.

Then some beans and corn.  And cheese on top, for the "glue."

Layer and layer.  Build up filling more on the edges to prevent "doming."

Brush edges and top tortilla with melted butter.

Then add last of the fillings on top.

And throw some cayenne and cumin on the sides on top.

Ready for baking.

 

 Ta daaaaa!

     

Let rest a bit before slicing.

Enjoy!

Rosie's Go-To Dish - Corn/Bean Tortilla Pie.

 Everybody that cooks has a go-to dish.

It's that dish you rely on - the old stand-by.

It's the one where, if you're going to a picnic, a potluck,

 a block party, or whatever,

the other people there expect you to bring.

It's the one where, if it's not in your hands when you get there,

you will be turned away and told not to bother,

even if you're hosting the party.

I'm giving you that dish.

It's simple.

It's easy.

It's quick.

It's versatile.

It's inexpensive. 

It's basic.

And, bottom line, it's just plain good.
It has all the qualities of a go-to dish.

Drum roll, please...

It's Rosie's corn/bean tortilla pie!

 

There is no "recipe."

Just build it and they will come.

Seriously.

Here are the building blocks:

1 package flour tortillas (large or small, depends on you)

black beans

corn

assorted cheeses (cheddar, mozzarella, Monterey Jack), grated

2-3 TB unsalted butter, melted

cumin

red pepper flakes or cayenne

And that's it.

Now, as I said, it's versatile.

You can add ingredients if you like.

Possible additions:

sliced olives 

chopped onions

chopped peppers (Go for the colors!)

sliced jalapeños

sliced tomatoes (peeled, seeded, juiced)

I'm sure you can think of more, but I'm just giving you enough to get started.

 Now, about the beans and corn.  I don't like canned beans, but I won't stop you from making this with canned beans.  Just be sure to wash the slime off and drain them well.  Hmmmm...  What?  Don't care for canned beans now?

For the black beans, you may or may not soak them overnight.  I rarely soak and they come out just fine.  I simply bring to a boil, then simmer them until just tender, refreshing the water once.  Then drain and let drip dry.  And I like my beans al dente - just tender, not mushy, but that's me.

As for the corn, you may use canned corn, but fresh kernels sliced right off the cob and sautéed in a little butter with a bare sprinkle of sugar (for caramelization) and some salt would be just fine with me.

That said, here's what you do:

1)  Get you a stack of tortillas. (Depending on the thickness of the filling, count on 7-10 tortillas.)

2)  In a medium bowl, combine a can of drained corn and an equal amount of cooked black beans.

If you want to add in any extras here, go right ahead.  Sliced black olives, chopped multicolored peppers, minced jalapeños, and chopped onions work for me.

3)  Grate a bunch of cheeses.  I use cheddar, mozzarella, and Monterey Jack.  About 2 loose cups each, but you can never have too much cheese.

4)  Start layering - tortilla, cheese, corn/bean mixture, more cheese, repeat.  Continue layering until you use up all ingredients, saving a little mixture and cheeses for the top.  See *Rosie Tip to follow.

5)  Brush the outside edges of each tortilla with melted unsalted butter and dust edges with cumin and pepper flakes.

6)  Brush top tortilla with butter and sprinkle with a few tablespoons of the corn/bean mixture and some cheeses.  Give it a sprinkling of the cumin and pepper flakes (or cayenne).

7)  Bake in a 325° oven for about 40 - 45 minutes, until heated through and top and edges are lightly browned.  Tent with foil to prevent over-browning, if necessary.  Remove from oven, let sit about 7 minutes, then slice into wedges.  Serve with sour cream, salsa, and cilantro, if desired.

*Rosie Construction Tip:  On each tortilla layer, I spread out the cheese first, then the corn/bean mixture, then some more cheese for the glue.  It works better if you build up the cheese a bit around the edges.  If you spread it evenly, then the entire stack will end up like a dome when it bakes.  Building up around the edges gives you a more even, straighter stack.

Oh my!

Now, if you have a go-to dish, I'd love to hear about it.

E-me at RosieHawthorne@gmail.com.
And thanks!

Enjoy!

Rosie Makes Her World-Famous Corn/Bean Tortilla Pie.

Just in time for the Fourth of July,

I offer you my corn bean tortilla pie.

I've posted about this pie numerous times,

but it bears repeating.

It's that good.

And ... GASP ... I just made it better!

How, you ask?

I used fresh corn this time instead of canned.

Rosie's Corn Bean Tortilla Pie

2 cups black beans, cooked

(That's one cup of dried beans.)

2 cups fresh corn

(That's about 3 ears.)

1 cup chopped onion

1/2 cup diced multicolored sweet peppers

3 cups grated Monterey Jack cheese

 3 cups grated pepper Jack cheese

 3 cups grated cheddar cheese

(One can never have too much cheese.)

2 TB unsalted butter, melted

1 tsp cumin

1 tsp cayenne powder

1 jalapeño, finely chopped

1 package extra large flour tortillas
(I ended up using 7 out of the 10 tortillas in the package.)

Whenever I cook beans,

I don't bother with soaking overnight.

I pour the beans into boiling water,

then reduce to simmer.

Simmer about 25 minutes,

drain and rinse the beans,

refresh the water, return the beans to the pot,

and simmer until just tender.

I like mine al dente,

so about 25 more minutes.

Taste test.

Drain.

For the corn, scrape the kernels off

and sauté a couple of minutes 

in 1 TB unsalted butter and 1 TB oil over medium-high heat.

Season with Kosher salt.

Combine beans, corn, onion, and peppers.

Now you're going to layer tortillas

with the corn/bean mixture and cheese.

Place a tortilla on a greased baking sheet

and sprinkle cheese on it.

Next, add a cup or so of the corn/bean mixture

and top with more cheese.

The cheese is the glue holding it together.

Add the next tortilla and repeat with the layers

until you run out of everything.

I always reserve some of the

corn/bean mixture and cheese for sprinkling on the top layer.

Here's a tip for layering:

Add a little extra around the edges of each layer.

This helps to avoid "doming" when it cooks.

When you get to the last layer,

brush melted butter on top and sides.

Dust top and sides with cayenne and cumin.

Sprinkle reserved corn/bean mixture and grated cheese

and jalapeño on top.

Bake in a 325° oven for about 30 minutes

or until it's nicely browned on top.

Check after 20 minutes, in case you need to tent it.

Let rest about twenty minutes before slicing.

 I set the corn on top of an upside down glass inside a large bowl

 and scraped off the kernels.

Very little mess.

 

So festive!

As I said, one can never have too much cheese.

Start layering.

I ended up using 7 tortillas.

Brush top and ...

... sides with melted butter.

Sprinkle with cumin and cayenne.

Top with reserved cheeses and bean mixture

and jalapeño.

Ready for the oven.

Beautemous!

Let it sit a bit before slicing.

When my Hawthorne Boys came in from fishing,

the first thing they said was,

"Mama, is that corn/bean tortilla pie I smell?"

Five minutes later:

Try this.
It will become one of your favorites too.

Do You Have A Labor Day Partay To Go To? Here's What To Take: Rosie's Corn Bean Tortilla Pie.

It's Labor Day Weekend and PartayTime

Today, the Hawthornes will be going to
the annual neighborhood pig pickin'
and it's good times all around.

I always make my Corn Bean Tortilla Pie.
It is expected every year.
If I didn't bring this dish,
I would not be invited next year.
So I'm warning you in advance.
If you take this to a picnic or party,
you will be required to bring it again.
Every time.

Here's what you need:
pack of large flour tortillas
1 package Monterey Jack cheese, grated
1 package cheddar cheese, grated
1 cup dried black beans, cooked
1 can corn, drained
1 can black olives, sliced
1 small red onion, chopped
1 can Rotel tomatoes with chilies
2 TB butter, melted
cayenne powder
ground cumin

If you're a regular reader of my blog,

you know I don't like canned beans.

I prefer cooking dried beans.

All instructions for beans tell you to soak overnight.

I never soak beans.

When I want beans, I want them today, not tomorrow.

I rinse my beans well,

bring a pot of water to a boil,

then add in the beans and simmer for 20 minutes.

I do not salt the water

because Mr. Hawthorne told me 

salting makes the skins come off

and we wouldn't want nekkid beans in a dish.

After 20 minutes,

I rinse off the beans until the water runs clear,

refresh the water in the pan,

bring to a boil again,

add in the beans and cook another 20-25 minutes

until al dente.

I got that rinse and refresh idea

from Julia herself.

She says this procedure

aids in "reducing intestinal motility."

Rinse beans and let cool.

I grated this much of each cheese

and ended up grating the rest of the cheese.

One really can't have too much cheese.

Ready for assembly.

I've mixed my corn and black beans together.

My Rotel tomatoes and chilies are ready.

Sliced black olives are ready.

 Why not some chopped red onion?

Let's assemble.

Start layering.

The grated cheese is your glue.

Don't skimp.

I put a layer of cheese on the tortilla,

then add the corn, beans, and olives

and top with more cheese.

Keep layering until you almost run out of fillings and cheeses.

Save some for the top tortilla layer.

Rosie Tip #367:

Build up more around the edges.

When you layer the next tortilla,

press down in the middle.

This helps against "doming" when you bake the pie.

I ended up using all the cheese.

And I used 7 tortillas layers.

When almost all the ingredients are used up,

brush melted butter on top and sides.

Sprinkle cumin and cayenne on top and sides.

The easiest way to do this 

without clumping too much spice in one place

is to sprinkle small amounts 

of the cumin and cayenne in your palm,

then swish it over the top and along the sides.

Add remaining cheese, corn, beans, and olives on top.

Mr. Hawthorne was slow-cooking baby back ribs

in a 275° oven.

I shared his oven and cooked this for an hour.

Usually I'd go with a 350° oven for about 45 minutes.

Check near the end

and tent with foil if necessary.

Isn't this pretty?

 See what I mean about the doming?

Let it sit for a while before slicing.

Serve with salsa and sour cream.

Whenever I need a dish to take to a picnic,

a pig pickin', or whatever,

this is my go-to dish.

Everybody loves it.
And then ...  it's gone.