Black Bean Tortilla Pie

I found this vegetarian dinner idea on Pinterest - the original recipe can be found here.  I made a few modifcations by cutting back on the oil and cheese used and saving pp.  This made for a quick and easy dinner AND provided leftovers so we didn't have to cook the next night, my favorite part!  You could serve this with a side of salsa to add some tomato flavor to the black bean and corn pie.

Servings:  6

Size:  1/6 of tortilla pie

Points Plus: 9pp

Level of Difficulty:  Easy

Prep Time: 25 minutes

Cook Time: 20-25 minutes

Ingredient List:

4 8-inch flour tortillas

1 Tbsp. olive oil

1 white onion, diced

1 jalapeno pepper, minced with seeds removed

2 garlic cloves, minced

1 tsp. cumin

Salt & pepper to taste

2 cans black beans, drained and rinsed

12 oz. light beer

10 oz. frozen corn

4 scallions, chopped + more for garnish

6 oz. shredded cheddar cheese, reduced-fat

Directions:

Preheat the oven to 400°. In a large skillet, heat oil and saute the onion, jalapeno and garlic.  Stir in the cumin and season with salt and pepper.  Cook the veggies and spices for 5-7 mintues.  Add the beans and beer and bring to a boil.  Reduce the heat and simmer until the beer has almost evaporation, about 10 minutes.  Add the corrn and scallions and stir until well combined.  Adjust for additional salt or pepper.  Place one tortilla at the bottom of a deep dish pie plate.  Layer the black bean pie with 1/4 of the bean mixture and sprinkle 1 1/2 oz. of cheddar cheese on top.  Add the next tortilla and repeat the layering process until you've used all tortillas, bean mixture and cheese.   Bake for 20-25 minutes, making sure the cheese on top is melted.  Slice the pie into 6 wedges and serve with additional scallions for garnish.

Tip:

The original recipe suggests that you make this dish in a springform pan.  I don't have one of those, so I used a deep dish pie plate instead and it worked great!

XOXO Megan