I've had this recipe saved for a few months. I originally saw it on Liz's blog, and again on Melissa's blog with a few modifications. Finally I fit it into our weekly menu. Boy am I glad!! This was so good and really simple to make. The most trouble I had was opening the cans of beans with my manual can opener! Don't worry, a new can opener is on my list of must-gets in the near future :) This was really yummy in it's original version, but I can already get a sense of how it would taste with Melissa's modifications - I imagine something akin to Taco Bell's Mexican Pizza, which I love. Also, I think I might try this some time by adding in some hard taco shells to add some crunch to it. I think this is a great recipe that can be modified here and there to give you a great result, however you might change it.
So if you love Mexican (like me and the hubs do), you MUST try this one!
TORTILLA AND BLACK BEAN PIE
Source: Everyday Food
4 (10-inch) flour tortillas (I happened to buy 8 inch tortillas which fit perfectly into my springform pan)
1 Tbsp canola oil
1 large onion, diced
1 jalapeno, diced (I used about 1 Tbsp jarred, diced jalepeno)
2 cloves garlic, minced
1/2 tsp cumin
coarse salt and ground pepper
2 cans black beans, drained and rinsed
12 oz. beer (or 1 1/2 cups water) (USE THE BEER!)
1 package (10 oz.) frozen corn
4 scallions, plus more for garnish (I didn't add mine into the pie because I prefer them fresh, crisp and cold)
2 1/2 cups shredded cheese (I used a block of colby-jack)
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1. Pre-heat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom as a guide. Set aside.
2. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic and cumin and saute until softened, 5-7 minutes.
3. Add beans and beer to skillet; bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 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. Layer with 1/4 of the beans (I did 1/3) and 1/2 cup cheese. Repeat 3 times, ending with 1 cup of cheese on top.
5. Bake until hot and cheese is melted, about 20-25 minutes (mine was slightly browned at 20 minutes). Unmold pie, sprinkle with scallions. To serve, cut into wedges (serves 5-6).
