Mexican Lasagna

This is a slightly modified version of Martha Stewart's Tortilla and Bean Pie. Mark and I both agreed that it is more lasagna than pie.  If you wanted a meat-version, you could add ground beef during step two.  Enjoy!

 

Ingredients:
4 flour tortillas (10 inches)
2 tbsp canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 tsp ground cumin
½ tsp chili powder
½ tsp salt, or to taste
½ tsp pepper, or to taste
2 cans (15 ounces each) black beans, drained and rinsed
1 cup broth or beer
1 can corn, drained
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)



Directions:
1.  Preheat oven to 400 degrees. If necessary, trim tortillas to fit a 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, chili and cumin; season with salt and pepper. Cook, stirring occasionally, until softened (about 5 to 7 minutes).
3.  Add beans and broth/beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.

4.  Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
5.  Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese.

6.  Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes.
7.  Let sit for 5 minutes. Use a knife to cut around the edge of the pan to release any baked-on cheese. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.