*of course, if you don't have small baking dishes like these, make one large one in a 9-inch spring form pan. You'll need flour tortillas, though, since you'll never find corn tortillas big enough.
Black Bean and Chicken Pie
makes 2 2-person servings (2 for dinner tonight, and 2 for your lunch tomorrow)
2 cans black beans, drained and rinsed
1 can corn, drained, or 1 10 oz package frozen corn
8 corn tortillas, trimmed to the size of the baking dish
2 C cheddar cheese
4 scallions, sliced thin
1 onions, coarsely chopped
bunch of cilantro, chopped
1 poached chicken breast, shredded (you could use a rotisserie chicken, of course)
2 t cumin
1 t chili powder
salt and pepper to taste
1/4 C ~ 1/2 C chicken stock
- Preheat oven to 400°F.
- In a deep skillet, cook onions, cumin, chili powder, and salt and pepper to taste in 1 T oil. Cook, stirring often, until soft. Add black beans and stock and simmer for about 5 minutes. Add chicken and corn and heat through. Set aside.
- Place one tortilla on the bottom of each baking dish, and place about 1/4 C ~ 1/3 C of the black bean mixture on top and smooth out. Sprinkle with 1/2 T scallions, as much or as little cilantro as you like, and about 3 T of cheese. Place another tortilla on top, and repeat until all 4 tortillas are layered in each dish. I topped mine with the tortilla trimmings, just for fun.
- Bake in the oven for 10~15 minutes, or until cheese is bubbly and browned. Sprinkle with extra scallions and cilantro before serving.