2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)
Instructions
Preheat oven to 400 degrees. With a paring knife,
trim tortillas to fit a 9-inch circle pan. Set
aside.
Heat oil in a large skillet over medium heat. Add
onion and garlic; season with salt and pepper. Cook,
stirring occasionally, until softened, 5 to 7
minutes.
Add beans and beer/water, and bring to a boil.
Reduce heat to medium; simmer until liquid has
almost evaporated, 8 to 10 minutes. Stir in corn and
scallions, and remove from heat. Taste and adjust
for seasoning.
Fit a trimmed tortilla in bottom of the pan; layer
with 1/4 of the beans and 1/2 cup of cheese.
Repeat three times, using 1 cup cheese on top
layer. Bake until cheese melts, 20 to 25 minutes.
Remove side of pan; sprinkle pie with scallions.
To serve, slice into wedges.
Originally Submitted
6/5/2013
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