4 whole wheat tortillas
1 Tbsp. olive oil
1 onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1/2 tsp. ground cumin
Salt & pepper
2 cans of black beans (15 oz.), rinsed and drained
12 oz. beer
10 oz. corn
4 scallions, thinly sliced
2 1/2 c. shredded cheddar
Preheat oven to 400 degrees. Heat oil in a large skillet. Add onion, jalapeno, garlic and cumin. Sautee until onion is tender, about 7 minutes.
Add beans and beer to skillet. Bring to a boil, then reduce heat and simmer until almost all liquid evaporates, about 10 minutes. Stir in corn and scallions. Remove from heat and season with salt & pepper.
Fit tortilla layer into bottom of a 9 inch springform pan. Top with a quarter of the bean mixture and then 1/2 c. of cheese. Repeat layering another three times, using 1 c. cheese on the top layer.
Bake about 25 minutes until pie is hot and cheese is melted. Unmold from springform pan and sprinkle with additional scallions. Cut into wedges and serve.
Adapted from Great Food Fast, by Martha Stewart.