Black Bean PieVEGAN MOS

Our Black Bean Pie is cross between nachos and lasagna. Tortillas replace the noodles and a hearty mixture of black beans, onion, corn and scallions replace the sauce and cheese filling. Try this at your next Cinco de Mayo party rather than using the same old boring platter of nachos. For a gluten-free version, use corn tortillas. Or if you want to skip the layering and baking all together, just served the filling in a bowl with some wedges of lime and chips for scooping it up. Adjust the hot sauce to your liking; I am very spice sensitive, so I go light, but feel free to kick it up.

Prep Time: 10 minutes
Cooking Time: 45 minutes
Servings: 6-8 as a main dish

Ingredients
4 flour tortillas (the soft taco size work great, but if you get the larger ones, they are great too)
1 TBL extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 tsp salt
1/2 tsp ground black pepper
1 tsp smoked paprika
2 tsp hot sauce (we like Frank’s Red Hot)
1 tsp chipotle hot sauce (we like Cholula)
1/2 tsp liquid smoke
2 15oz cans black beans, drained and rinsed (or 3 cups if using fresh beans)
12 oz beer (make sure it is vegan)
10 oz frozen corn kernels (if you can find fire roasted corn, it works great)
4 scallions, sliced thin, plus extra for sprinkling on top
3/4 cup shredded non-dairy cheddar style cheese

Directions:

1. Preheat oven to 400F. If you have large, burrito size tortillas, use a paring knife to trim them to fit a 9 inch springform pan. Use the bottom of the pan as a cutting guide. If you are using 8 inch tortillas, no trimming needed. Set them aside.

2. Heat oil in a large skillet over medium-high heat. Add onion and sauté until soft, about 5-7 minutes. Add garlic and sauté 30 seconds. Add salt, pepper, smoked paprika, both hot sauces, and the liquid smoke. Stir well to combine.

3. Add beans and beer. Bring to a boil then reduce heat to medium and simmer until the liquid has evaporated, stirring occasionally to make sure nothing sticks to the bottom of the pan, about 8-10 minutes.

4. Stir in corn and scallions and remove from heat. Taste and adjust seasonings as needed.