Tortilla and Black Bean Pie

This was an interesting recipe for me. It was very tasty, but it took a little longer to prep than I expected. I was also missing the cumin, which I think made a huge difference. Again, David loved this, but I thought it would be better as a side dish.

4 flour tortillas (10 inches)

2 tablespoons canola oil

1 large onion, diced

1 jalapeno chile, minced (remove seeds and ribs for less heat)

2 garlic cloves, minced

1/2 tsp ground cumin

Coarse salt and freshly ground pepper

2 cans (15 oz) black beans, drained and rinsed

12 oz beer, or 1 1/2 cups water (I used water, but I bet the beer would add a little a flavor)

1 package (10 oz) frozen corn

4 scallions, thinly sliced, plus more for garnish

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

1. Preheat oven to 400 degrees. With a parking knife, trim tortillas to fit a 9 inch spring form pan. Use the bottom of the pan as a guide. Set aside.

2. Heat oil in large skillet over medium. Add onion, jalapeno, garlic and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

3. Add beans and beer, 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. Taste and adjust for seasoning.

4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 beans and 1/2 cup of cheese. Repeat three times, using 1 cup of cheese on the top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan, sprinkle pie with scallions. To serve, slice into wedges.