Tortilla and Black Bean Pie

By MelanieAnn

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the dish ahead of time, then bake it just before serving.

Serves 6

Ingredients

• 4 flour tortillas (10-inch)
• 1 tablespoon canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and fresh ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1-1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces (2 1/2 cups) shredded Cheddar cheese

Details

Adapted from Internet

Preparation

Step 1

1. Preheat oven to 400 degrees. Using a paring knife, trim the tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

2. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook stirring occasionally, until the onion is softened, 5 to 7 minutes.

3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and remove from the heat. Season with salt and pepper.

4. Fit a trimmed tortilla in the bottom of the spingform pan; layer with one quarter of the bean mixture and 1/2 cup cheese. Repeat three times, using 1 cup of cheese on the top layer. Bake until hot and the cheese is melted, 20 to 25 minutes. Unmold the pie, sprinkle with scallions. Slice into wedges, and serve immediately.