Tortilla And Black-Bean Pie

• 4 (10-inch) flour tortillas
• 1 tablespoon canola oil
• 1 large onion, diced
• jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon 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)

1. Preheat oven to 400u0b0. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. (I toasted the tortillas...they shrink a bit so cut a bit bigger than the pan next time.)
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 to 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 to 10 minutes.
4. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
5. 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.
6. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

flour tortillas, canola oil, onion, chile, garlic, ground cumin, salt, black beans, beer, corn, scallions, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tortilla-and-black-bean-pie-1250046 (may not work)