A Simmons Family Favorite

BLACK BEAN TORTILLA PIE (Taste of Home)
AKA "TACO PIE"

*I love this meatless version of Mexican Lasagna/Taco Pie because the older I get, I have to worry about heartburn and acid reflux. If you do want to use hamburger, just use the leanest ground beef and drain the juice before adding it to the bean mixture. You can even use ground turkey to cut calories. This is also a good recipe to make ahead, double, and freeze the other for another dinner. You can even let your kids help. I involve my kids by having them read the grocery list and find all the ingredients at the store. Now that Maya is learning to read, she really enjoys being my helper. Even little Nick wants to help out when he sees Maya helping. The funniest part is when we get to the prep and cooking...Maya pretends she is on a cooking show. "Now, before we start, we must always wash our hands. Now it is time to cut the vegetables. Now we must place them in the pan and stir." So cute! I think we need to start our own kids cooking show with her as the host. ;)



Ingredients:
1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, thinly sliced
4 flour/corn tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
Directions:
In a large skillet, saute the medium onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat. Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet and bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges. Yield: 6 to 8 servings.