A new kind of pie

As promised, here is the 2nd Mexican recipe for this week. This was a fun way to use my springform pan, and it was a fun meal to eat. We ended up scarfing this tortilla pie before running off to catch an early movie, and it kept us full and happy for hours.

The only thing I disliked was that it took a lot longer than 8 minutes to evaporate most of the beer. Maybe I had the heat too low, but it took more like 20 minutes.

Tortilla and Black Bean Pie
from EllySaysOpa

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
4 scallions, thinly sliced (plus additional for garnish)
8 oz. shredded cheddar

Directions:

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.