I’ve got a dare for you. Take this favorite recipe from our store and try it with an exotic salsa. Don’t get me wrong…it is outstanding with traditional salsa. It’s hard to resist layers of your favorite burrito ingredients…black beans, cheese, tomatoes, cilantro, green onion, meat (if you are not going vegetarian)…sandwiched between soft flour tortillas and baked until everything is gooey. But, depending upon your mood and sense of adventure, an unconventional salsa really makes this dish stand out. I love peach salsa. But, there are so many other varieties to try. Mango anyone?
When I make this dish for our family, I make up several versions, customized to order. Pictured below is the vegetarian version with, you got it, peach salsa. Another suggestion: top it off with fresh guacamole.
The process is very easy. First, prep all of the ingredients you will need and then set up an assembly line.
Chop the green onion.
Snip the cilantro.
I could go on…chop the tomatoes, shred the cheese, cook the ground beef. But, I take a few shortcuts at this point. I don’t have the patience to chop the amount of tomato needed for the recipe. So, I break out the can opener for the tomatoes and black beans. (Be sure to drain well). I also have beef crumbles all ready to go. (I make the ground beef crumbles in bulk and store them in 1 cup portions in the freezer.)
Let the assembly begin. Start with a flour tortilla as the bottom layer. I used a whole wheat tortilla.
On the pans, the assembly will work fine in a square or round pan. You can even use a 9 x 12 casserole dish, just overlap the tortillas a little and double the ingredients in each layer.
The first layer of my pie is complete. Here’s where the customization comes in. I’m calorie conscious, so I put a little less cheese in the first two layers and leave out the meat. My husband loves cheese. So, he gets my extra cheese. My daughter can’t have cheese unless I use cheese substitute, such as those made by Daiya. Everyone gets there own personal pan.
Top the first layer off with a tortilla and then add a second round of ingredients to the second layer.
Top the second layer off with the third tortilla. At this point I usually need to gently push down the contents so everything will fit nicely in the pan!
Ahhh…admire the accomplishment. To many this is a terrible mess…to me it is dinner for several nights!
This pie is fresh from the oven. Make sure to wait about ten minutes before servicing so it has time to set.
Yes, that’s a little cube of peach by the black beans. I top mine with a dab of sour cream…or some fresh guacamole. Yum!
*Shared over at Melt in Your Mouth Mondays.
- 3 four tortillas, 7-8 inches
- 1 cup salsa (such as Newman's Own peach salsa)
- 1 cup black beans (15 ounce can)
- 1 cup ground beef, cooked and crumbled
- 1 cup diced tomato (14.5 ounce can)
- 1½ cups Colby and Monterey Jack cheese, shredded
- ¼ cup cilantro, chopped
- ¼ cup green onion, chopped plus a little more for garnish
- Optional toppings for serving: sour cream, guacamole, black olives
- Prepare all of the ingredients as indicated above so you are ready to assemble.
- Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
- Spread ⅓ cup salsa over the tortilla.
- Layer ½ cup black beans and ½ cup crumbled beef in the pan.
- Layer ½ cup tomato and ½ cup shredded cheese in the pan.
- Sprinkle 2 Tablespoons of cilantro and 2 Tablespoons green onion on top.
- Repeat steps 2 - 6 to create the second layer.
- Place a flour tortilla on top.
- Spread ⅓ cup salsa and ½ cup shredded cheese on top.
- Garnish with green onion.
- Preheat oven for 350 degrees.
- Cover with aluminum foil and bake for 30 minutes,
- Remove foil and bake for 10 minutes more or until cheese is melted.
- Allow pie to set for about 10 minutes before serving.
- Serve with toppings such as sour cream and guacamole.
What type of salsa would you like in your burrito pie?