flour tortillas (10 inch)
1 tbsp canola oil
1 large onion diced
1 jalapeno minced
2 garlic cloves minced
1/2 tsp cumin
salt and pepper
2 cans (15 ounce) black beans drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounce) frozen corn
4 scallions sliced
2 1/2 cups shredded cheddar cheese
I also added a pound of ground meet and way more cumin than that.
1. Preheat oven to 400 F. Using a paring knife, trim the tortillas to fit a 9 inch springform pan. (I just put it on a cookie sheet and it was fine).
2. Heat the oil in the skillet over med heat. Add onion, chile, garlic and cumin, salt and pepper. Cook for 5-7 minutes
3. Add the beans and bear to the skillet and bring to boil. Reduce heat to med, simmer til liquid has almost evaporated about 8-10 minutes. Stir in corn and scallions and remove from heat. Season.
4. Layer the tortillas and other stuff in the pan with a layer (about one cup) of cheese on the top. Bake for 20-25 minutes. Slice into wedges and serve immediately.
PS – I just realized as I was writing out these instructions that I did not even look at the instructions when I made this before. haha. I just looked at the picture.
Verhoeve Family Recipes 