Tortilla and Black-Bean Pie

Ingredients:
4 flour tortillas (burrito size)
1tablespoon oil
1 large onion, diced
1 jalapeno, minced (remove seeds for less heat)
2 garlic cloves, minced
1.2 teaspoon ground cumin
2 cans black beans (drained and rinsed)
12 oz. beer (would recommend a lime flavored beer)
1 package frozen corn (10 oz)
1 bunch scallions
2 1/2 cups shredded cheddar cheese

Prep:

Preheat oven to 400 degrees

-using a paring knife, trim tortillas to fit a 9 inch springform pan (using the bottom of the pan as a guide) and set aside

-dice onion and set aside in bowl



-dice jalapeno and add with onion



-mince garlic and add with jalapeno and onion

-add cumin



-thinly slice scallions (save 1/4 cup for garnish) and set aside in separate bowl



-shred cheddar cheese and set aside in separate bowl



-drain and rinse beans, set aside




-heat oil in skillet over medium heat

-add onion, jalapeno, garlic, cumin, season with salt and pepper and cook, stirring occasionally until onion is transparent

-add beans and beer, bring to boil

-reduce heat to medium and simmer until almost the liquid has evaporated, then add corn and scallions

-remove from heat



-fit a tortilla in bottom of spring form pan

-layer with beans mixture and spread cheese on top

-repeat 3 times, using 1 cup cheese on top layer



-bake until hot and cheese has melted; should take 20 to 25 minutes

-remove pie from pan, sprinkle with scallions, and slice into wedges

-serve with Pico de Gallo and sour cream