Happy Cinco de Mayo! (or, as I have been seeing lately in the blogosphere…Cinco de Drinko!) Ha!
I had to pull through with one more Mexican-inspired dish to celebrate the day. This was one recipe that had caught my eye a long time ago, and I was dying to try it. Now, it’s messy. It’s oooey and gooey. It’s not meant to be a pretty or graceful dish. It’s like a tostada on crack. It’s in-your-face, over-the-top, and deliciously satisfying. And, it was another excuse to make the refried beans, since I had eaten all my previous leftovers.
Although it may seem to be a hard-to-assemble dish, it’s really not. If you have a springform pan, then you will be completely fine with the assembly. The refried beans, which I added from the original recipe, may ooze out the sides. (But, seriously, what is Mexican food without some oozing of beans and cheese? That’s what makes it so good!). Get creative here! You could add red bell pepper for more color, layer some fresh salsa in the middle, or add black olives to the mix (which, I ran out of beforehand and was very saddened to realize that I didn’t have a spare can in the depths of the pantry.)
And, if you are looking for some quick Cinco de Mayo recipes, try these:
Wherever you are today, Happy Cinco de Mayo!
Bean and Tortilla “Pie”
Servings: approximately 6
Four 9-inch flour tortillas***if you can only find 10-inch tortillas, use your springform pan to trace and trim the tortillas to a 9-inch diameter
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
One 29-ounce can of black beans, drained and rinsed
12 ounces (1 can) of beer…or use 1 and 1/2 cups water. I liked the beer flavor. 🙂
One 10-ounce package frozen corn
1 and 1/2 cups refried beans, warmed (or more, depending on how much you like refried beans)
4 scallions, thinly sliced, plus more for garnish
2 and 1/2 cups shredded cheese**I used a mixture of Monterey Jack and cheddar
For garnish: tomatoes, sour cream, black olives, etc.
1. Preheat the oven to 400 degrees.
2. Heat the oil in a large saucepan over medium heat until shimmering.
3. Add the onion, jalapeno, garlic, cumin, and chili powder, mixing well.
4. Season with salt and pepper, to taste.
5. Cook the mixture over medium heat until softened, about 5-7 minutes.
6. Add the black beans and beer (0r water, if using), and bring to a gentle boil over medium-high heat.
7. Once boiling, reduce the heat to medium and let simmer until almost all of the liquid has evaporated, about 10-12 minutes, stirring frequently.
8. Add the frozen corn and scallions, and remove the pan from the heat.
9. Fit a flour tortilla in the bottom of the springform pan and gently spread about 3-4 tablespoons (make it your own desired thickness) of refried beans.
10. Layer this with about 3/4 cup of the black bean/corn mixture, followed by about 1/2 cup of cheese.
11. Repeat this three times with the remaining flour tortillas, black bean mixture, and cheese.
12. Top the final layer with the remaining cheese. (Seriously, do not let good cheese go to waste.)
13. Bake the “pie” for about 20-25 minutes, or until the cheese is nicely melted.
14. Remove the “pie” from the oven, let cool for a few minutes, and remove the sides of the springform pan.
15. Sprinkle the top of the “pie” with your garnishes of choice, and slice into wedges.
Source: Adapted from Martha Stewart Recipes.