All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We didn't invent the concept of a lasagna-esque tortilla pie, a fusion of Italian forms and Mexican flavors. We just perfected it. Yes, we should be humble, but it's hard to be humble when we've developed such deliciousness. Black beans, corn, and tomatoes form the filling, tortillas the "noodle" layers, and there's also not one, but two kinds of cheese. With salsa and sour cream on top, we think you'll agree: We've come as close to perfection as possible here.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Drain black beans.
Core tomatoes and cut into ¼" dice.
Mince cilantro (no need to stem).
Toast the Tortillas
Place a large non-stick pan over medium-high heat and add ½ Tbsp. olive oil.
Working in batches, place tortillas in hot pan and cook until lightly toasted, 15-30 seconds per side. Add ½ Tbsp. olive oil between batches.
Transfer tortillas to a plate.
Reserve pan; no need to wipe clean.
Cook the Filling
Return pan used to toast tortillas to medium-high heat and add 1 tsp. olive oil to hot pan.
Add beans, half the tomatoes (reserve remaining for pico de gallo), corn, and a pinch of salt, and pepper. Stir occasionally until warmed through, 3-4 minutes.
Remove from burner.
Assemble and Bake the Pie
Layer half the tortillas in prepared casserole dish. For best results use an 1½-quart casserole dish.
Add half the filling, ⅓ the sauce, and ⅓ the mozzarella cheese. Top with remaining tortillas, remaining filling, remaining sauce, and remaining mozzarella cheese.
Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until cheese is bubbly, 15-18 minutes.
While pie bakes, make pico de gallo.
Make Pico de Gallo and Finish Dish
Combine remaining tomatoes, cilantro, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Serve family-style, garnishing with pico de gallo, sour cream, and queso fresco. Bon appétit!
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