4 flour tortilla (I use fresh southwest tortillas from HEB)
1 T. Canola oil
1 large onion, diced
1 jalapeno, minced
2 garlic cloves (or 3 :) )
1/2 tsp. ground cumin
coarse salt and ground pepper
2 cans black beans ( I used 1 can no salt added and 1 can spicy black beans)
12 oz. beer
1 pkg. frozen corn (10 oz.)
4 scallions, thinly sliced, plus more for garnish
1 pkg. shredded cheddar (8 oz.)
- Preheat oven to 400.
- Heat oil in 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 min.
- Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 min. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
- Fit a tortilla in bottom of springform pan. ( I use a casserole dish, and you may have to trim tortilla), layer with 1/4 of the beans and 1/2 cup of cheese. Repeat 3 times, using 1 cup of cheese on top layer. Bake until hot and cheese has melted, 20 to 25 min. Unmold pie (or not) sprinkle with scallions. Slice into wedges to serve.
THE VERDICT: Always a winner!!