Ingredients:
4 Flour tortillas (10 inches)
1 Tablespoon olive oil
1 large onion, diced
1 jalapeno Chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
½ Teaspoon ground cumin
Course salt and ground pepper
2 cans (15 oz) black beans, drained and rinsed
12 ounces beer, or 1 ½ cup water
1 can whole kernel corn
4 scallions, thinly sliced, plus more for garnish
2 ½ cup shredded cheddar cheese (8 oz)
Directions:
*Preheat oven to 400*
*Using a paring knife, trim tortillas to fit a 9 inch springform pan, using the bottom of the pan as a guide. Set aside.
*Heat oil in skillet over medium heat.
*Add onion, jalapeno, garlic and cumin, season with salt and pepper. Cook. Stirring occasionally, until onion is softened, 5-7 minutes.
*Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes.
*Stir in corn and scallions, and remove from heat. Season with salt and pepper.
*Fit a trimmed tortilla in bottom of springform pan; layer with ¼ of the beans and ½ cup cheese. Repeat three times, using 1 cup cheese on top layer.
*Bake until hot and cheese is melted, 20-25 minutes.
*Unmold pie, sprinkle with scallions.
*To serve, slice into wedges.
Serves: 6:
Source: Martha Stewart Everyday Food
Submitted by: Carma Chisam
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