Black bean and Corn Tortilla Pie

Ingredients

• • 4 flour tortillas (10 inches)
  • 2 tablespoons EVOO
  • 1 large onion, diced
  • 1 or 2 small  chopped chilis
  • 2 garlic cloves. chopped
  • 1  teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can diced tomatoes with chili's
  • 12 ounces beer
  • 1/2 cup salsa, more for garnish
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 8 ounces cheddar or pepper jack cheese, shredded (2 1/2 cups)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans, tomatoes, and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake 30 minutes until cheese on top is melted and golden. Let sit for 15-20 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges. Great served with sourcream and salsa on the side!

I also have tried corn tortillas - better if you fry them a little first so they don't get soggy - and it's harder to layer them in the springform pan but really yummy too. xo