Tortilla and Black Bean Pie

Ingredients:

4 (9-10″) flour tortillas
1 Tbsp. canola oil
1 large onion
1 jalapeno, minced (remove or leave seeds and ribs to your preference)
2 cloves garlic, minced
1/2 tsp. cumin
2 (15 oz.) cans black beans, drained and rinsed
12 oz. beer
1 cup frozen corn
1 cup frozen tri-colored bell peppers (or another vegetable of your choice, or just more corn)
4 scallions, thinly sliced (plus additional for garnish)
8 oz. shredded cheddar (I got away with about 6-7 oz. and used 2% cheese)

Instructions:

Preheat the oven to 400. Spray a springform pan with a little cooking oil. If necessary, trim your tortillas to fit into the pan, using the bottom of the pan as a guide. Set aside.

Heat oil in a large skillet over medium heat. Add the onion, jalapeno, garlic, cumin, and salt and pepper to taste. Cook until the vegetables soften, about 5 minutes.

Add the beans and beer, and bring to a boil. Reduce the heat and continue to simmer until the beer is almost completely evaporated, 8-10 minutes. Stir in the peppers until warm. Add the corn and scallions. Remove from heat, and season to taste.

Fit a tortilla in the bottom of the springform pan. Layer with 1/4 of the bean mixture, followed by 1/2 cup of cheese. Repeat layering 3 times, finishing with 3/4-1 cup of cheese on top.

Bake 20-25 minutes, until cheese melts. Let rest 5 minutes before removing from pan, sprinkling with scallions, and slicing into wedges.

From ellysaysopa.com