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 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!

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