1 Mother 2 Another

Thursday night is usually leftovers in our
house; I do a decent amount of cooking the first few days of the
week, coast on Thursdays, and eat pizza on Fridays. And last
night’s leftovers included a great href="http://www.marthastewart.com/favorite-tortilla-and-black-bean-pie?autonomy_kw=tortilla%20and%20black%20bean%20pie&rsc=header_3"
target="_blank">Tortilla and Black-Bean Pie I made for
Tuesday, which held up so well for leftovers I thought I’d
pass the recipe on to you.


There are a few things I love about this recipe: first, it’s
vegetarian, and so is a good option to keep in your back pocket.
Second, it calls for ingredients I almost always have in my kitchen
-flour tortillas, a couple cans of black beans, a bag of frozen
corn. And if you’re like me and habitually make Tex-Mex
anyway, you’ll have those lying around as leftovers. I can
easily fudge and throw in that bit of black beans I’d already
cooked as a side two nights ago, or some such thing. Third on my
list of things I love about this recipe is that you can make it
ahead of time, leave it assembled in the fridge, and pop it in the
oven last-minute.


And finally and most importantly, the recipe’s kid-friendly.
Maddie, who hates corn, can fastidiously pick the kernels out of
her share, while Cora crams all the black beans in her mouth at
once. And what kid doesn’t like tortillas and cheese?
Maddie's happy when I mention the dish, simply because she is
going to eat pie for dinner! And in case you're worried, go ahead
and use the beer - all the alcohol cooks off and it adds a very
mild flavor.


So if you’re stuck in a rut, give the recipe a try, and let
me know what you think!