Ingredients Jump to Instructions ↓

  1. 4 flour tortillas, 10-inch

  2. 1 tablespoon canola oil

  3. 1 large onion , diced

  4. 1 jalapeño, minced

  5. 2 garlic cloves, minced

  6. 1/2 teaspoon ground cumin

  7. 2 cans black bean s, drained and rinsed

  8. 12 oz. beer or 1 1/2 cups water

  9. 1 package frozen corn

  10. 4 green onion s, thinly sliced

  11. 2 1/2 cups shredded cheddar cheese

  12. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. 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, jalapeño, garlic and cumin; season with salt and pepper. Cook stirring occasionally, until onion is softened, 5 to 7 minutes.

  2. Add beans and beer to skillet. Raise heat and bring to a boil. Reduce heat to medium; simmer until liquid has almost evarporated, 8 to 10 minutes. Stir in corns and ½ the green onions, remove from heat. Season with salt and pepper to taste.

  3. Fit a trimmed tortilla in bottom of springform pan; layer with ¼ the beans and ½ cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie, sprinkle with remaining green onions. Slice into wedges.


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