Black Bean Tortilla Pie

This recipe for this layered dish comes from the Martha Stewart website. It is a meatless main dish--a perfect vegetarian option. Black Bean Tortilla Pie was filling, easy-to-prepare and full of flavor.

Ingredients
4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat) 2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water (I used water)
1 package (10 ounces) frozen corn (I used one can of corn)
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese


Directions
Preheat oven to 400 degrees . Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide . Set aside . Heat oil in skillet over medium heat . Add onion, jalapeno, garlic and cumin; season with salt and pepper . Cook, stirring occasionally, until onion is softened, 5 to 7 minutes . Add beans and beer (or water) 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 . Fit a trimmed tortilla in bottom of springform 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