Tortilla and Black Bean Pie

 

Tortilla and Black Bean Pie
adapted from Annie's Eats, originally from Liz's Cooking Blog 

•  4 (10-inch) whole-wheat flour tortillas
• 1 Tablespoon canola oil
• 1 large onion, diced
• 1 jalapeno chile, seeded and diced
• 2 cloves garlic, minced
• 1 chipotle chile in adobo sauce, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chile powder
• kosher salt and freshly ground peppe
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (10-ounce) bag frozen corn
• 1 12-ounce beer, or 1 1/2 cups chicken broth
• 4 scallions, thinly sliced, plus more for garnish
• 1/2 cup cilantro, coarsely chopped, plus more for garnish
• 8 ounces cheese, shredded (I used a combo of cheddar and pepperjack)
• salsa and sour cream, for serving

Preheat the oven to 400.
Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.  


Heat the oil in a large skillet set over medium heat.  Saute the onion and jalapeno until soft, 5-10 minutes.  Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.  


Add the beans and beer to the skillet, and bring to a boil.  Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes.  Mix in the corn, scallions, and cilantro, and remove from heat.


Lay one of the tortillas across the bottom of the springform pan.  Layer with 1/4 of the beans, and sprinkle with cheese.  Repeat 3 times, finishing with beans and cheese.  Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.


Remove from oven and unmold the pie.  Garnish with remaining scallions and cilantro, and serve with sour cream.