Tortilla & Black Bean Pie

Ingredients:

4 flour tortillas (10in)
1 Tbsp canola oil
1 large onion
2 garlic cloves
1/2 tsp ground cumin
coarse salt and fresh ground pepper
2 cans (15 oz each) black beans, drained and rinsed
1-1/2 cups water (of if you prefer 12 oz of beer-what the recipe calls for)
1-10 oz package of frozen corn
4 green onions, thinly sliced
2-1/2 cups shredded cheddar cheese (I use sharp cheddar, but a Mexican blend of cheese would be good too)

Directions

• Preheat oven to 400 degrees F. Trim tortillas to fit a 9-in springform pan using the bottom of the pan as a guide.
• Heat the oil in a skillet over medium heat. Add the onion, chile, garlic and cumin; season with salt and pepper. Cook until the onion is soft.
  
• Add the beans and water to the skillet and bring to a boil. Reduce heat to medium; simmer until the liquid has almost evaporated. Stir in the corn and scallions and remove from the heat. Season with salt and pepper to taste.
• Fit a trimmed tortilla in the bottom of the pan; layer with one quarter of the beans and 1/2 cup of cheese. Repeat three times using 1 cup of cheese on the top layer. Back until hot and the cheese is melted, 20 to 25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges and serve immediately

Two thumbs up from my hubby! :)

This recipe came from my Great Food Fast cookbook from Everyday Food. I LOVE this cookbook! So many yummy recipes-especially for fall and winter.

Enjoy!

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