Tortilla and Black-Bean Pie

 This recipe comes from Martha Stewart's Everyday Food magazine.  It is easy to assemble and tastes great.  You can use regular tortillas or gluten-free tortillas.  You can put the pie together ahead of time, then bake it when you are ready. 

Ingredients

4 flour or gluten-free tortillas (10-inch)

1 Tb. canola oil

1 large onion, diced

1 jalapeno chile, minced (removed seeds and ribs for less heat; optional)

2 garlic cloves, minced

1/2 tsp. ground cumin

coarse salt and ground pepper

2 cans (15 ounces each) black beans, drained and rinsed

12 ounces beer, or 1 1/2 cups water

1 package (10 ounces) frozen corn

4 scallions, thinly sliced, plus more for garnish

2 1/2 cups shredded cheddar cheese (8 ounces)

Method

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

2.  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, 5-7 minutes.

3.  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.

4.  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 the top layer.  Bake until hot and cheese is melted, 20-25 minutes.  Unmold pie; sprinkle with scallions.  To serve, slice into wedges.  Serve with sour cream and salsa.

 

 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, 5-7 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. 

 Add one package of frozen corn (10 ounces)

 Add four chopped green onions

 

This tasted great the next day too