tried & true: Tortilla Pie

It’s official name is “Tortilla Pie” (per the original recipe in Gourmet Magazine, 2005). Last week, I sold it to Miss L as a “Super Quesadilla” and she was happy with that name as well. Whatever you want to call it, this is as easy as a weeknight recipe gets for serious comfort food. I used to make one in grad school, and eat it for 4 days straight and I was perfectly content and happy and craving more the next week. It’s that kind of silly yummy recipe.

The best part is that you can zing it up with your favorite components really easily. Want spicy salsa? Go for it. Want a different cheese? Add it in! You can customize it all you want (my favorite version involves Trader Joe’s Pineapple Salsa and Monterey Jack cheese) for your tastes. And when I figured out how to make enough for TWO pies (one for now, one frozen for later), well… it’s just one less meal to worry about making in the upcoming weeks.

Tortilla Pie
Cuisine: Mexican
Author: kimberly michelle
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 package frozen corn kernels, thawed (recommend white over yellow)
  • 1 cup mild tomato salsa
  • 1 (8-oz) can tomato sauce
  • 2 1/2 cups cheese (your preference of Monterey Jack, Cheddar, Pepper Jack), coarsely grated
  • 1/2 cup chopped fresh cilantro
  • 2 scallions, thinly sliced
  • 1 teaspoon ground cumin
  • 6 flour tortillas (burrito size)
  • 1 lb ground turkey (browned)
  • 1 tablespoon olive oil
  1. Brown your ground turkey and season with salt and pepper.
  2. Put oven rack in lower third of oven and preheat oven to 450°F.
  3. Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, turkey, and cumin in a large bowl.
  4. Use olive oil to grease the bottom of your pie pan (oil mister works great!). Put 1 tortilla in the bottom, then spread with about an inch of filling. Place 2nd tortilla on top and press into the bottom layer. Repeat layering with an additional inch of filling and gently pressing again to help layers adhere.
  5. Bake until filling is heated through, about 12 minutes. While it’s baking, take the time to assemble your second tortilla pie! When done, simply wrap in plastic and foil and put it in the freezer for another day!
  6. When it’s cooked through, either transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife, or cut it inside of the pie pan and lift each slice with a pie cutter.