by Sarah Steimer
- 4 flour tortillas*
- 1 large onion, diced
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 2 15-ounce cans black beans, drained and rinsed
- 12 ounces beer (this is the average bottle size – choose a milder beer like an amber ale or lager)
- 1 cup frozen corn
- 1 cup chopped bell peppers (or another vegetable of your choice, or just more corn)
- 4 scallions, thinly sliced
- 8 ounces shredded cheese – we went with Monterey Jack
Spray a springform pan with oil, or apply oil with a paper towel. Place one tortilla in the bottom of the pan, trimming the edges if necessary.
In a pan with oil, add the onions, garlic, jalapeno, cumin, and salt and pepper to taste. Sauté until onions have softened.
Add the beans and the beer, bringing the liquid to a rolling boil. Reduce to a simmer and allow the liquid to almost completely evaporate. The recipe said this should take 8-12 minutes but I think that was a complete lie. It felt more like 15-20 or so. But we were also wildly hungry so it may not have taken that long.
Add the peppers, corn and scallions until heated through. Remove from the heat.
Layer about 1/2 cup or so of the mixture onto the tortilla in the pan, followed by a handful of cheese and top with another tortilla. Repeat and finish with the last tortilla on top, sprinkling some extra cheese on this.
Bake at 350 degrees for about 10 minutes, or until the cheese melts and starts to brown. Remove from the oven and let sit for 5 minutes before cutting.
Makes about four servings.
*I don’t have a springform pan and, instead, used an 8-inch cake round and smaller tortillas. Because the sides of my pan were not very high, we were only able to layer four tortillas and had about two cups of the black bean mixture left.
Recipe adapted from: Elly Says Opa!