Here's a nice hearty baked dish for these dismal cold grey days we've been having. A great use for leftover chicken. This recipe makes two pies, but feel free to halve it.
10-12 garlic cloves, minced
2 medium onions, diced
2 Tbsp ground cumin
1-2 tsp chili powder, or to taste
Salt and pepper to taste
3-4 cups cooked black beans
3 cups shredded cooked chicken
1/2 lb spinach, washed, stemmed and coarsely chopped
4 10-inch tortillas (flour or corn as you like)
8 oz. shredded sharp cheddar
Preheat the oven to 375 degrees. Lightly oil two large pie plates or 10-inch oven-proof skillets.
Heat a little olive oil in a large skillet or Dutch oven. Add the garlic and onions and saute for 2-3 minutes. Add the cumin, chili powder, and salt and pepper and mix well. Add the beans and chicken and heat through. Add the spinach and saute until wilted. Drain off extra liquid, either using a colander or by tipping the pan and sucking it out with a baster.
Place one tortilla in the bottom of each pan. The edges will fold up a little around the edges of the pan. Spread one quarter of the cheese over each tortilla, then add a quarter of the spinach mixture to each. Top with another tortilla, then the remaining filling. Spread the remaining cheese on top.
Bake the pies for about 15 minutes, until the tortilla crust is a bit crisp and the cheese begins to brown.