This enchilada pie is a fun twist on traditional enchiladas. Flour tortillas are layered with black beans and topped with a super simple sauce and shredded cheese. I use my pressure cooker to cook the beans, but I’ve also included stovetop instructions in the recipe notes.
For the Black Beans
- 1 cup dried black beans
- 1 jalapeno, seeds removed and diced (see note)
- 1/2 cup chopped red onion
- 3 large garlic cloves, chopped
- 1 1/2 cups water (see note)
- 1/2 tsp kosher salt
- Juice of half a lime
- 16 oz canned tomato sauce
- 1 tablespoon chili or taco seasoning
- Juice of half a lime
- 5 (8-inch) flour tortillas
- 4 oz shredded pepper jack cheese
- Chopped cilantro, for garnish
- Sour cream, for garnish
- Slice green onions, for garnish
How to Make the Beans (see note)
- Place the beans, jalapeno, onion, garlic, water, and salt in a 3-quart Instant Pot (see note) and stir. Secure the lid, close the steam vent, and choose the pressure cook setting. Set the timer for 60 minutes.
- It will take some time for the Instant Pot to get to pressure and once it does cook the beans for one hour. Once the timer goes off let the steam naturally release for about 15 to 20 minutes. Carefully open the steam vent and release the rest of the pressure. Remove the lid.
- Using a potato masher, mash the beans a few times to break some of them up. This will help thicken the liquid the beans cooked in. Add the lime juice and stir.
Assemble the Taco Pie
- Preheat oven to 375°F.
- In a bowl, combine the tomato sauce with the chili seasoning and lime juice until smooth. Spoon a generous amount sauce onto the bottom of a 9-inch pie dish. The bottom of the dish should be completely covered with sauce.
- Place one tortilla in the pie dish and spoon some black beans over the top using your spoon to smooth them into an even layer. Drizzle a spoonful of sauce over the black beans. Repeat with the rest of the tortillas, layers black beans and a little sauce in between each, finishing with the last tortilla on top.
- Pour the rest of the sauce over the top of the taco pie. Sprinkle the shredded cheese over the top of the sauce. Bake the pie for 20 to 30 minutes or until the cheese has melted and the sauce is bubbling hot. Let the pie stand for a few minutes before slicing and serving. Garnish each serving with the cilantro, sour cream, and green onions if using.
- Depending on the size of the jalapeno, and your heat tolerance, you may want to reduce the amount of jalapeno. I like this dish with a bit of heat, so adjust accordingly based on your taste.
- I’ve made this recipe using water and chicken stock and I like both, so if you have some chicken stock on hand use it to add a little boost in flavor.
- Depending on the kind (and size) of pressure cooker you have you may need to adjust the cook time for the beans. I use a small 3-quart Instant Pot and haven’t tested this recipe with other sizes or models.
- Stovetop Instructions: If you don’t have a pressure cooker follow these instructions for making the beans on the stovetop:
- Ingredients: Use the same ingredients and include 2 teaspoons of olive oil, reduce the amount of water to 1/2 a cup total, and substitute 1 can of black beans instead of dried.
- Instructions: In a 10-inch skillet, heat the olive oil over medium heat. Add the jalapeno, onion, and garlic and cook them for five minutes or until they’ve softened. Add the water or chicken stock to the pan. Bring it to a simmer and add the salt and beans. Stir it all together and cook it until the beans are warmed through. Using a potato masher, mash the beans a few times to break them up a bit. At this point, you can take them off the heat and assemble the enchilada pie as detailed in the recipe.
- The nutrition estimate does not include the garnishes.
- Category: Dinner
- Method: Oven
- Cuisine: American
- Serving Size: 1 slice
- Calories: 396
- Sugar: 5.5g
- Fat: 4.5g
- Carbohydrates: 52.3g
- Fiber: 6.6g
- Protein: 18.1g
Keywords: taco pie, enchilada pie, enchilada casserole