If you cook your own meals and/or enjoy perusing foodie blogs and recipes online, then you’ve probably heard of Meatless Mondays. Enjoying a vegetarian dinner once a week (or more often) is a great way to eat healthier and keep some of your hard-earned money in your pocketbook.
That being said, I’ve never been good at menu-planning. Most often, I wait until early afternoon before thinking about what to cook for dinner. We usually have plenty of food in the house — I just have to figure out how to put it together to make a meal. This is something I would like to get better at, since I know a menu planned one or two weeks in advance would save me time, money and plenty of stress. So, since I decided to “wing it”, my Meatless Monday turned into a Frugal Friday.
Tonight I tried out a recipe I found on Martha Stewart online.
Tortilla and Black Bean Pie
- 4 flour tortillas (10 inches)
- 2 tablespoons canola oil
- 1 large onion, diced
- 1 jalapeno chile, minced (remove seeds and ribs for less heat)
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 2 cans (15 ounces each) black beans, drained and rinsed
- 12 ounces beer, or 1 1/2 cups water
- 1 package (10 ounces) frozen corn
- 4 scallions, thinly sliced, plus more for garnish
- 8 ounces cheddar cheese, shredded (2 1/2 cups)
- Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.