Tortilla and Black Bean Pie

This vegetarian recipe incorporates two of my favorite things, black beans and Mexican food!! I don't make a lot of vegetarian dishes because TC and I both love meat, but this was quite good without meat. You could certainly put shredded chicken or ground beef in the pie. In fact, Everyday Food has another tortilla pie recipe with ground beef. I will try it with meat next time. I thought this recipe was lacking a little bit in flavor. It could have used more of a kick. Next time I make it, I will use taco seasoning when cooking the onion and black bean mixture. That would definitely spice it up! Also, I'm not quite sure why the beer is in the recipe. We couldn't taste the beer at all. Don't get me wrong, I thought this was a good meal but next time I will make my changes to add just a tad more flavor! 

FYI: I did the layering wrong...wasn't reading the directions. It was one of those days. There should be beans and cheese on the top. Follow the directions below. :)

Ingredients:

Serves 6

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 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/Mexican blend cheese

Directions:

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Note: To trim a tortilla: Center the bottom of the springform pan on top of a tortilla. Trace around it with a paring knife. Remove excess.  Set aside.
2. Heat oil in a skillet over medium heat. Add onion, jalapeño, 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. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
4. Fit a trimmed tortilla in bottom of springform pan; start layering with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. So, tortilla, beans, cheese, tortilla, beans, cheese, etc. You should end with beans and cheese on the top. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.
   

***From Everyday Food (Martha Stewart)