Tortilla and Black-Bean Pie

Tortilla and Black-Bean Pie (Adapted from Everyday Food)

4 8" whole-wheat flour tortillas
1 tablespoon canola oil
3/4 cup diced onion
1 jalapeño chile, minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt and fresh ground black pepper
2 15 ounce cans blank beans, rinsed and drained
1 1/2 cups beer
1 3/4 cups corn kernels (fresh or frozen)
4 scallions, thinly sliced
8 ounces shredded white cheddar cheese

Preheat oven to 400 degrees.

In a large skillet, heat oil over medium. Stir in onion, jalapeño, garlic and cumin - season with salt and pepper. Cook until onion is softened, about 6 minutes. Stir in beans and beer - bring to a boil, reduce to medium and simmer until most of the liquid has evaporated, about 10 minutes. Stir in corn and scallions and let heat through, stirring, about 1 to 2 minutes. Season to taste with additional salt and pepper.

Place 1 tortilla in the bottom of a 9" springform pan coated with nonstick spray. Spread 1/4 of the bean mixture on top and sprinkle with a scant 1/2 cup cheese. Repeat process, adding the remainder of the cheese on top. Place into the oven and bake until the cheese has melted and the dish is hot, about 20 to 25 minutes. Remove and let cool slightly before serving. Serve with additional sliced scallions on top, if desired.

Makes about 6 servings.

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