recommendation: tortilla pie

I always have mixed emotions about trying a new recipe. Excited at trying something new, the possibility of finding a new staple recipe to add to the rotation, looking forward to making a successful dish (and receiving compliments, haha). And then also nervous, that after going through all of the steps, spending money on all of the ingredients, that the recipe will be a flop and we'll still be hungry after forcing down something that just wasn't great.

I found a recipe for tortilla pie through Martha Stewart. It was a tiny bit time consuming but it was a success! Hurray! The dish turned out very pretty so would be good to serve to guests and was delicious - I also liked that it seems adaptable, like you can add different beans, different cheese, and it will still turn out just as great. I served it with a salad that had corn (I had a leftover grilled cob that I sliced the kernels off of), avocado and tomatoes in it, nice and simple.

p.s. I also like that the recipe is coded in Martha's cookbook as a 'meat-less comfort meal' - makes me want to add a tab to my recipe binder with that category! Sometimes when I need a good veggie recipe (lent fridays, dinner with sister, etc.), my mind goes blank and all I can think of is lasagna...without meat, pasta...with meatless sauce, veggie burger, etc. Blah! Now i know what to make!!

Original Recipe
Notes: I didn't have a spring form pan so just used a pie dish, which takes away from its looks but not its taste!
Serves 6
Ingredients
4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)
Directions
Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch spring form pan. Use the bottom of the pan as a guide. Set aside.
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.
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.
Fit a trimmed tortilla in bottom of spring form 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.

Add a good salsa - I used verde. Enjoy!!