Tortilla and Black Bean Pie

Last night I made this new recipe that I got from Annie Eats and Eric and I both loved it. It is a no-meat recipe, and Eric thought that next time I should add chicken to it, but I loved it just the way that it was. I didn't put the Jalapeno in it because I have a hard time with spice, and it was still very flavorful. With out further ado, here is the recipe (my changes are written in red)...

Tortilla and Black Bean Pie

Ingredients:

4 (10-inch) flour tortillas- I used 8 in. and just filled the edges with beans and corn

1 tbsp. canola oil - I used Olive Oil

1 large onion, diced - I only used about 1/4 c. onion since I am not huge into onions (just for flavor)

1 jalapeno chile, seeded and minced -didnt use it

2 cloves garlic, minced

½ tsp. ground cumin

coarse salt and ground pepper

2 (15-oz.) cans black beans, drained and rinsed - I soaked my dry beans over night and then cooked them in the crockpot all day before putting them in the recipe.

12 oz. beer, or 1 ½ cups water - I used water

1 (10-oz.) package frozen corn - I used a 15 ox. can of corn instead

4 scallions, thinly sliced, plus more for garnish

8 oz. shredded Mexican cheese

sour cream and salsa, for serving

Directions:

Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

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 to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with ¼ of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

YUM YUM YUM! You will have to try this one. These are all things that I regularly have around, so you can bet this will be a regular for us, and we might try chicken in it at some point.