Every so often, I start looking through recipes I’ve collected over the years and think, “Hey – that looks good. Why haven’t I made that?” I was doing that recently and came across this recipe. It called for tortillas, which I didn’t have on-hand, so I remembered that I had pitas in the freezer, and I realized that would probably work just as well. The result? A tasty combination! I think it’s even better to serve each slice with a spoonful of spicy salsa. Enjoy!
Black Bean Pie
Adapted from Everyday Food, Oct 2003
3 pitas, cut horizontally (I used orrowheat multigrain)
2 tablespoons canola oil
1 large onion or red 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
1 1/2 cups water
1 Tbsp apple cider vinegar
5 ounces fresh or frozen corn
5 ounces diced red bell pepper
4 scallions, thinly sliced, plus more for garnish
8 ounces fat-free cheddar cheese, shredded (2 1/2 cups)
1. Preheat oven to 400 degrees. With a paring knife, trim pita rounds to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. 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.
3. Add beans, water, and vinegar, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, pepper, and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit pitas in bottom of springform pan (I used one whole pita per layer – one round, then cut the other in 2 halves to fit); layer with 1/3 of the beans and 3/4 cup of cheese. Repeat two times, using remaining 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.
Total Fat: 7.0 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 2.2 g
Monounsaturated Fat: 2.9 g
Cholesterol: 8.3 mg
Sodium: 679.3 mg
Potassium: 467.8 mg
Total Carbohydrate: 52.3 g
Dietary Fiber: 14.1 g
Sugars: 2.1 g
Protein: 29.0 g