Tortilla and Black Bean is a filling dish that needs little accompaniment. What’s the secret ingredient? A can of beer! The one pictured was flavored with Miller Lite, but you can use any beer you have on hand.
If you don’t have a springform pan, it’s time to invest in one. You’ll find it comes in handy for layered dishes like this as well as cheesecakes.
by Elizabeth Savoie Dronet based on Martha Stewart
4 flour tortillas (10-inch)
1 tablespoon olive oil
1 large onion — diced
1 jalapeño chili — minced (remove seeds and ribs for less heat) Can use 2 for more heat.
2 garlic cloves — minced
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
2 cans black beans — (15 ounces each) drained and rinsed
12 ounces beer
1 package frozen corn — (10 ounces)
4 scallions — thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)
1. Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3. Add beans and beer to skillet, 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. Season with salt and pepper. Taste to make sure it has enough salt.
4. Fit a trimmed tortilla in bottom of spring-form pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.
Savoie Secrets: It's a Family Recipe 