Tortilla and Black Bean Pie

• 4 flour tortillas (10-inch)
• 1 tablespoon canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and fresh 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 the oven to 400F.
2. Using a paring knife, trim the tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide.
3. Set aside.
4. Heat the oil in a skillet over medium heat.
5. Add the onion, jalapeno, garlic, and cumin; season with salt and pepper.
6. Cook, stirring occasionally, until the onion is softened, 5 to 7 minutes.
7. Add the beans and beer to the skillet, and bring to a boil.
8. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes.
9. Stir in the corn and scallions, and remove from the heat.
10. Season with salt and pepper.
11. Fit a trimmed tortilla in the bottom of the springform pan; layer with one quarter of the beans and 1/2 cup cheese.
12. Repeat three times, using 1 cup cheese on the top layer.
13. Bake until hot and the cheese is melted, 20 to 25 minutes.
14. Unmold the pie; sprinkle with scallions.
15. Slice into wedges, and serve immediately.

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

Taken from www.epicurious.com/recipes/food/views/tortilla-and-black-bean-pie-383304 (may not work)