Skillet Black Bean Tortilla Pie with Lime Yogurt

Why You’ll Love This Recipe

• One-skillet comfort food with weeknight-level ease.
• Budget-friendly, high-fiber, and naturally vegetarian.
• Customizable heat level using your favorite salsa and cheese.
• Cuts cleanly into satisfying wedges—great for family style or meal prep.

Grocery List

• Produce: 1 lime, 3 scallions, fresh cilantro (optional), 1 jalapeño (optional)
• Dairy: 1 1/2 cups shredded Monterey Jack or cheddar, 1/2 cup plain Greek yogurt (or sour cream)
• Pantry: 8 corn tortillas (6-inch), 2 cans black beans (15 oz each), 1 1/2 cups chunky red salsa, 1 cup frozen corn, olive oil, ground cumin, chili powder, smoked paprika, garlic powder, kosher salt, black pepper, hot sauce (optional)

Full Ingredients

For the tortilla pie

• 8 corn tortillas (6-inch)
• 2 cans black beans (15 oz each), drained and rinsed
• 1 1/2 cups chunky red salsa, divided
• 1 cup frozen corn kernels, thawed and patted dry
• 1 1/2 cups shredded Monterey Jack or cheddar (about 6 oz; pepper jack for heat)
• 1 tbsp olive oil, divided (plus a little more if needed)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper

For finishing

• 1 lime, cut into wedges (zest optional)
• 3 scallions, thinly sliced
• 1/2 cup plain Greek yogurt or sour cream
• Fresh cilantro leaves (optional)
• Hot sauce (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the skillet

Heat the oven to 400°F (200°C) with a rack in the center. Lightly grease a 9-inch oven-safe skillet (cast iron or heavy nonstick) with about 1 teaspoon of the oil. Thaw the frozen corn and pat it very dry with a clean towel to prevent soggy layers.

Step 2: Make the mashed black bean layer

In a large bowl, combine the drained black beans, 1/2 cup of the salsa, cumin, chili powder, smoked paprika, garlic powder, salt, and a few grinds of black pepper. Mash with a fork or potato masher until about half-smooth, leaving some beans intact for texture. Taste and adjust seasoning as needed. You should have roughly 2 cups of spreadable beans.

Step 3: Start layering in the skillet

Place 2 tortillas in the bottom of the skillet, overlapping to cover the surface. Spread one-third of the bean mixture evenly to the edges. Scatter one-third of the corn (about 1/3 cup), spoon over 3–4 tablespoons salsa, and sprinkle about 1/3 cup cheese. Repeat this layering two more times (2 tortillas + beans + corn + salsa + cheese), for a total of 3 filled layers.

Step 4: Top and bake

Finish with the last 2 tortillas on top, then add all remaining cheese. Drizzle a tablespoon or two of the remaining salsa around the edges to encourage bubbling. Brush or drip the remaining oil over the top to help it brown. Bake uncovered for 15–18 minutes until the cheese is melted and the edges are sizzling. For a deeper golden top, broil for 1–2 minutes, watching closely.

Step 5: Rest, loosen, and finish

Let the tortilla pie rest for 10 minutes so it sets and slices cleanly. Run a thin spatula around the edges to loosen. Squeeze fresh lime over the top, scatter scallions, and add spoonfuls of yogurt. Garnish with cilantro if using.

Step 6: Slice and serve

Cut into 4–6 wedges. Serve with the remaining salsa and extra lime wedges. Add hot sauce if you like it spicy. This is great with a simple green salad or a side of avocado slices.

Pro Tips

• Keep moisture in check: drain and rinse beans well and pat the corn dry to avoid soggy layers.
• Press gently after each layer with the back of a spatula so the pie compacts and cuts cleanly.
• If your tortillas are larger than the skillet, tear and patch to fit; the patchwork bakes up beautifully.
• For extra color and flavor, zest the lime over the pie before squeezing the juice.
• Want a crisper top? Broil briefly and let it rest the full 10 minutes before slicing.

Variations

• Verde and pepper jack: swap the red salsa for salsa verde and use pepper jack for a tangy, mildly spicy twist.
• Vegan: use dairy-free cheese and unsweetened coconut yogurt or cashew crema for finishing.
• Loaded veggie: add a thin layer of sautéed bell peppers and onions between the beans and corn.

Storage & Make-Ahead

Assemble up to 24 hours ahead: cover and refrigerate, then bake an extra 5–7 minutes to heat through. Leftovers keep 3–4 days in the refrigerator. Reheat slices at 350°F (175°C) for 12–15 minutes; broil 1 minute to re-crisp the top. To freeze, bake, cool completely, wrap tightly, and freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 30–35 minutes, covered for the first 20 minutes, then uncovered to crisp.

Nutrition (per serving)

Approximate: 540 calories; 24 g protein; 57 g carbohydrates; 22 g fat; 13 g fiber; 900 mg sodium. Values vary based on salsa and cheese used.