Here’s a great quick and easy recipe made mostly from items in your pantry! If you skip the sour cream, red pepper and chives you can always have this recipe on hand for a rainy night. I realize it doesn’t contain peanut butter (yet) but it sure is delicious (the family agrees). The best part is that this recipe is completely modifiable to fit you tastes!
8 corn tortillas
1 can spicy refried beans
1 can pinto beans
1/2 cup salsa
1 lb cooked and shredded chicken
1 cup frozen sweet corn
1/2 red bell pepper, chopped
2 cups shredded cheddar cheese
1/2 cup sliced black olives
3 Tbsp chopped green onions or chives
1 1/2 Tbsp cumin
1 Tbsp chili powder
sprinkle of cayenne pepper (optional)
dash salt and pepper
Instructions:
1. Preheat oven to 375 degrees. In a large pot over medium heat mix together refried beans, pinto beans, corn, red pepper and the chicken. Add the cumin, chili powder, salt, pepper, cayenne (if using) and a few tablespoons of salsa (the rest will be for serving).
2. Find a 9×13 baking dish and spray with cooking spray. Place two tortillas into the dish (we’re making two stacks).
3. While the mixture is being heated, it will begin to thin out. You want the heated mixture to remain thick, so only add more salsa as needed. If the mixture is too thin, it will creep out the sides (mine did a bit).
4. Once the mixture is heated through, plop it onto each tortilla about 1/2″-3/4″ thick and about a 1/2″ from the edges. Next, sprinkle about 1/2 cup cheese on top. Place another tortilla on top of each stack and repeat, making three full layers.
5. Top each stack with a 4th tortilla. Cover the whole pie with the rest of the salsa (extra is fine). Sprinkle with chives and place olives on top. Cover with the remaining cheese.
6. Bake for 30-35 minutes. Slice like a pie and indulge. Freezes well.
Additional Info:
I used a spicy green salsa that happened to be very thin, which caused the pie to leak into the dish a little bit. Hot sauce and sour cream go great on top.