Yield 6 servings
4 Azteca Tortilla Flour 10″ Pressed
2 T Canola Oil
1 Large Onion, diced
1 Jalapeno Chile, minced (remove seeds & ribs for less heat)
2 Garlic Cloves, minced
1/2 tsp Ground Cumin
Coarse Salt and Freshly Ground Pepper
2 cans (15 oz ea) Black Beans, drained and rinsed
12 oz Beer (or substitute 1 1/2 cups water)
1 pkg (10 oz) Frozen Corn
4 Scallions, thinly sliced, plus more for garnish
8 0z (2 1/2 cups) Cheddar Cheese, shredded

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally,
until softened, 5 to 7 minutes.
3. Add beans and beer, 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.
4. Fit a trimmed tortilla in bottom of springform 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.