Tortilla Pie

 



Ingredients


4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat) -optional
2 garlic cloves, minced (I use about 1 tbsp of jarred garlic I keep in the fridge)
1/2 teaspoon ground cumin (I like more, so add more if you want!)
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water (I’ve tried it both ways and both are equally delicious – stick with
water and you won’t miss any flavor)
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)
*If I have bell peppers, I’ll chop and add these, too.


Directions
1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet over medium heat. 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/water, 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 of the beans and 1/2 cup of
cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25
minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
*Make sure you put a cookie sheet on the rack below the spring form pan because it does spill a little!


Recipe adapted from Everyday Food.