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.