Healthy Tortilla Pie
is a simple tasty meal to prepare and add to the healthy recipes you prepare weekly!
It deserves a spot in your meal planning rotation. It’s been a favorite of mine
for many years, but I’ve updated it a bit with fresh and healthier ingredients.
My old recipe used ground beef, but we seldom eat red meat these days due to
dietary restrictions in my family. I have found that better ingredients yield a
better tasting pie too. I would recommend using organic chicken that is grass
I guess the recipe should be called
a layered casserole, because I would never bake it in a pie pan. We love
leftovers way too much and a pie pan is small! So here is a larger recipe that
I have adapted to fit into a 9 by 13 pan. It’s always a healthy diet habit to
make extra food, and to learn to incorporate leftovers into your planning!
Ingredients in Tortilla Pie
- 1-2 T oil of
choice (grapeseed, coconut, or canola)
- ¼ cup
- 1 chopped
- 1.25 pounds
boneless, skinless, chicken breasts chopped
- 2 medium
fresh jalapenos, seeded and finely chopped
- 1 T cumin
- Salt and
- 3 cans black
beans drained and rinsed
- 1 cup water
- 2 cups
organic salsa medium (divided)
- 1 lb frozen
- 1 large
bunch cilantro finely chopped
- 3 to 4 cups
grated organic white cheddar cheese
- 6 flour
tortillas or 9 corn tortillas
Directions for Tortilla Pie
- In a large
electric skillet or pan over medium high heat, stir fry garlic, onion, chicken,
and jalapenos, until lightly browned. Add the cumin, and salt, and pepper.
- Add black
beans, water, 1 cup of salsa, corn, and cook for a few minutes until the
mixture is heated through.
- Add the
- Lightly oil
a 9 by 13 pan.
- Layer 2
flour tortillas or 3 corn tortillas, 1/3 of meat mix, and 1/3 of grated cheese
- On the last
layer add 1 cup salsa before the final cheese layer.
- Bake at 350
degrees for 30 to 45 minutes until heated through.
This is an
easy meal to make ahead of time and store in the refrigerator. Prepare a
vegetable laden salad and you have a wonderful meal that is good enough for
company. I usually leave the onion out, because I have picky eaters. Another
helpful tip is to buy non chunky salsa, if you have picky eaters or place your
chunky salsa in your blender first!
If you are
vegetarian or vegan, it’s simple to just leave the chicken out of the recipe. I
like to substitute a pound of chopped zucchini for the chicken too. Use your favorite vegan cheese that you would
use in your main dish recipes.
- Costco has
an Organic Salsa medium that is not chunky. You must buy 2 38 oz jars though. I
recommend buying tomatoes and salsa that are organic.
- Good cheese
that you grate yourself taste much better than grated cheeses coated with an anti-caking agent.
- Don’t be
afraid to add an extra tablespoon of cumin.
- You can
easily cook beans yourself and save money. You would need 6 cups for the
recipe. If you make a huge pot of them, you can freeze them in portion sizes
that you use.