Tortilla and Black Bean Pie

This is so easy and can be assembled ahead of time and baked just before serving.  Serve with plain yogurt on the side, and salsa if you want.  I modified this recipe from my everyday FOOD cookbook.  I love Martha Stewart.  You can use a spring form pan or a pie dish or a casserole dish, whatever you have available to you.  The tortillas can be smaller, you can make personal pies for everyone or one big 9 inch pie.

at least 4 (9 inch) Tortillas

1 Tbsp Olive Oil

4 shallots, diced

2 garlic cloves, minced

1/2 tsp ground cumin

Salt and Pepper

2 cans black beans, rinsed and drained

1 (12 oz) can of beer

1 package (10 oz) frozen corn

4 scallions, thinly sliced, plus more for garnish

2 medium tomatoes

8 oz shredded monterey jack cheese

Preheat oven to 400ºF.  Heat oil in a skillet over medium heat.  Add the onion, garlic and cumin; season with salt and pepper.  Cook, stirring occasionally, until the onion is softened, about 7 minutes.  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, about 15 minutes.  Stir in the corn and scallions, and remove from heat.  Season with salt and pepper.  Place one tortilla in pie dish, layer with one quarter of the beans and 1/2 cup cheese.  Repeat three times, using 1 cup cheese on the top layer.  Bake until hot and cheese is melted, 20-25 minutes.  Sprinkle with scallions and tomatoes.  Slice into wedges, and serve immediately.