Recipe: Tortilla and Black Bean Pie (layered, baked)

TORTILLA AND BLACK BEAN PIE

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno pepper, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground black pepper
2 cans (16 ounces each) black beans, rinsed and drained
12 ounces beer (or 1 1/2 cups water)
1 (10 ounce) package frozen corn
4 scallions, thinly sliced (plus more for garnish)
2 1/2 cups shredded cheddar cheese (8 ounces)

Preheat oven to 400 degrees F. Using a paring knife, trim tortillas to fit a (9-inch) springform pan, using the bottom of the pan as a guide.* Set aside.

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

Add beans and beer (or water) to skillet, 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. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer.

Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

*To trim a tortilla: Center the bottom of the springform pan on top of a tortilla. Trace around it with a paring knife. Remove excess.

Makes 6 servings
Source: Everyday Food magazine #06, October, 2003