Recipes Vegetarian Main Courses

Black Bean Tortilla Pie

I love this kind of food and I’m not afraid to say it – housewife Tex Mex.

This dish is quick, easy, vegetarian, economical, healthy and ideal for making ahead. I highly recommend you put it into your weeknight dinner rotation.

I once fed this to my father – a 70 yr old Irish man – ie lives on a diet of meat and potatoes and doesn’t feel full unless he has eaten meat -and he declared it “nice.” That is high praise.

If your tortillas are too big for the pan, trim them to fit. That’s what Sarah Carey does and this is her recipe.


1 medium white onion, finely chopped

1 clove garlic, minced

1 tbsp olive oil

2 tins black beans – when drained they should amount to about 500g beans

1 tin sweetcorn, approximately 300g when drained

1 330ml can lager

1 tsp cumin

pinch chili powder, or to taste

5 flour tortillas

cheddar cheese, for layering


1 bunch spring onions

1 bunch fresh coriander

Serving Ideas :



sour cream

your fav hot sauce

roast sweet potatoes


In a large frying pan cook the onions and garlic in the oil until translucent. Add the cumin, chilli powder, drained black beans and beer, and leave to simmer until the beer has evaporated. Add the drained sweetcorn and season to taste.

In a large springform pan (mine is 24cm) layer the pie – tortilla, beans, spring onions, coriander and a layer of grated cheese. Repeat until you have used up all the beans. Leave enough cheese, spring onions, coriander and tomatoes for the top.

Bake in an oven preheated to 180°C for 30 minutes, or until golden brown. Allow to sit for 10 minutes before serving.