Tortilla and Black Bean Pie

I was flipping thru some old recipes and stumbled across this one. I have made it quite a few times and each time we love it. But, what's not to love.....black beans, corn, cheese, tortillas....yum!

I cut the tortillas down to size using the bottom of the springform pan and my kitchen shears...boy, those things are handy and I find myself using them more and more. The best part is that I can take them apart and pop them into the dishwasher. Love it!

Tortilla and Black Bean Pie

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 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
2 1/2 cups shredded cheddar cheese (8 ounces)

Directions

1.Preheat oven to 400 degrees. Trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
2.Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3.Add beans and beer to skillet, 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. Season with salt and pepper.
4.Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Source: Everyday Food