Tortilla and Black-Bean Pie
Submitted by Betty Long-Schleif on Feb 10, 2009

Brightly colored, layered tortilla pie with Salsa and sour cream on the side.

Servings:
6

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
4 flour tortillas, 10"
1Tbsp. canola oil
1 large onion, diceed
1 jalapeno chile, minced, (remove seeds)
2 garlic cloves, minced
1/2 tsp. ground cumin
Coarse salt and ground pepper to taste
2 cans(15oz each) black beans, drained and rinsed
12 oz. beer or 1 1/2 cups water
1 pkg. frozen corn, (10 oz)
4 scallions, thingly sliced, plus more for garnish
2 1/2 cups shredded cheese (8 oz.)

Directions:
1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9 inch spring form pan, set aside.

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

3. Add beans and beer to skillet and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions, and remove from heat.

4. Fit a trimmed tortillain bottom of 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 - 25 minutes. Unmold pie; sprinkle with scallions. To serve slice into wedges.

Cook's Notes:
Per Serving: 448 caloreis; 18.5 grams fat; 20.3 grams protein; 51.8 grams carbohydrates; 7.1 grams fiber