Ingredients:
4 large whole wheat flour tortillas
2 cans black beans drained
8-10 oz frozen corn
1 bottle of beer or 12 oz or 1.5 cups water
1 tablespoon olive oil
1 large onion diced
1 tablespoon sliced jalapeño chilies
Fresh or from a jar
3 garlic cloves sliced thin
1/2 teaspoon ground cumin
4 scallions thinly sliced
2 1/2 cups shredded cheese blend: I mixed Monterey Jack, cheddar, Parmesan, and mozzarella
Directions:
One. Preheat the oven to 400°F using a pairing knife, trim the tortillas to fit in 9 inch spring form pan and set aside.
Two. Heat the oil in a skillet over medium heat. Add onion, jalapeño, garlic and cumin season with salt and pepper cook stirring occasionally until the onion is soft about 5 to 7 minutes.
Three. Add the beans, and the beer and bring to a boil. Reduce the heat to medium; simmer until the liquid is almost evaporated- about 8 to 10 minutes. Stir in the corn and scallions and remove from heat. Season with salt and pepper.
Four. Fit tortilla in the bottom of the springform pan; Layer a quarter of the beans and half a cup of cheese. Repeat three times. Use one cup of cheese on the top layer. Bake until hot and the cheese is melted about 20 to 25 minutes. Unmold the pie, sprinkle with scallions. Slice into wedges and serve immediately.
Yum yum!
Love,
Rose
