Tuesday, December 31, 2013

tortilla and black bean pie... 1 hour

the goods:
4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, ribs and seeds removed, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
12 ounces beer
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 and 1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Using a paring knife, trim the tortillas to fit a 9-inch spring form pan, using the bottom of the pan as a guide. Set aside.
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. 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 heat. Season with salt and pepper.
Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and 1/2 cup cheese. Repeat 3 times using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges and serve immediately.

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