Ingredients:

• 4 flour tortillas (10 inches)
• 1 tablespoon canola oil
• 1 large onion, diced
• 1 jalapeño, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• Coarse salt and freshly ground black pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer (or 1 ½ cups water)
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus extra for garnish
• 8 ounces cheddar cheese, shredded (about 2 ½ cups)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Using a paring knife, trim the tortillas to fit a 9-inch springform pan. Place the bottom of the pan on top of the tortilla and trace around it, removing any excess. Set the trimmed tortillas aside.

1. Heat oil in a large skillet over medium heat.
2. Add the onion, jalapeño, garlic, and cumin. Season with salt and pepper.
3. Stir occasionally and cook until softened, about 5 to 7 minutes.
4. Add the beans and beer to the skillet, bringing the mixture to a boil.
5. Reduce the heat to medium and simmer until most of the liquid has evaporated, around 8 to 10 minutes.
6. Stir in the corn and sliced scallions, then remove from heat. Taste and adjust seasoning as needed.

1. Fit one of the trimmed tortillas at the bottom of the springform pan.
2. Layer with one-quarter of the bean mixture and ½ cup of shredded cheese.
3. Repeat this process for three more layers, with the final layer topped with the remaining cheese.

1. Bake the pie for 20 to 25 minutes, or until the cheese is melted and bubbly.
2. Remove the side of the pan and garnish the pie with extra sliced scallions.

1. Slice the pie into wedges and serve with salsa and sour cream on the side.

Cook’s Tips:

• To trim the tortillas, simply place the bottom of the springform pan on top of the tortilla, trace around it with a knife, and remove the excess.
• You can assemble the pie ahead of time and bake it just before serving.

Nutrition