Tortilla and Black Bean Pie

Not too long ago a friend posted on her blog about all the lovely things one can find on Pinterest.  Anything really from food, crafts, photography.  If it's on the internet it can be "pinned."  She posed the question to her readers if we are on said website do we do anything with the things we pin.  While I have not done anything with the crafty things I have pinned I have made several recipes that I have pinned.  It has actually become my go to place to plan my meals.  Granted, some things you find there can be quite extravagant.  However, you can find super simple and budget friendly meals as well.  So begins the many meals that will be tagged with "Pinterest."  Oddly enough, I found this recipe on the same friend's recipe board!  However, the original recipe can be found on MarthaStewart.com.

For whatever reason I didn't use the beer in this recipe.  I wanted it to be a lighter beer (as in color) and I think all we had on hand at the time was a stout.  Maybe next time.  It was a really yummy meal.  I made the mistake of getting smaller tortillas than the called for 10-inch.  Get the 10-inch people!  I made mine in a cake pan rather than pulling down the spring form pans.  Probably beautiful either way.  But the spring form will allow for easier access.

This is a great recipe and the kiddos loved it.  We had a tiny bot of taco meat left over so I threw it in just for kicks.  If I were making this again it would be perfectly delish as it is written.

• Tortilla and Black Bean Pie
• 
  
• 4 flour tortillas (10 inches)
• 2 tablespoons 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 freshly 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
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, 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. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.