Tortilla and Black Bean Pie

I hope everyone is having a fabulous weekend. Mine has been very busy so far, and I'm looking forward to relaxing tonight! In the meantime, here is a great recipe! This was really delicious! When I was flipping through my Great Food Fast by Martha Stewart Cookbook and I saw this brightly colored dish, I decided that I needed to try this out. Very tasty, and not too much work either. You can even assemble this ahead of time and then bake it before serving it. I love black beans, so this was definitely my kind of meal. Try it out for yourself!

***I forgot to add that I added about 2 cups of shredded chicken to this recipe.  I made it a while ago, and it slipped my mind.  But if you look very closely, you can see it!  Oops.  It made it more of a meal with the chicken.  I just added the chicken to the bean mixture on the stove top. I let it simmer with all of the other ingredients.

Tortilla and Black Bean Pie

4 flour tortillas (10 inch)
1 tablespoon oil
1 large onion, diced
1 jalapeno chili, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Course salt and pepper
2 cans (15 ounce each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounce) frozen corn
2 cups cooked shredded chicken

4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded Cheddar Cheese (8 ounces)

1. Preheat the oven to 400 degrees. Using a paring knife, trim the toritillas to fit a 9 inch springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally until the onion is softened, 5 to 7 minutes.
3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and chicken and remove from the heat. Season with salt and pepper.
4. Fit a trimmed tortilla in the bottom of the springform pan; later with one quarter of the beans and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on the top layer. Bake until hot and the cheese is melted, 20-25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges, and serve immediately. Serve salsa and sour cream on the side.