Black Bean Pie

4 10in flour tortillas

1 tbsp canola oil

1 large onion, diced

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp ground cumin

salt and pepper

2 cans black beans, drained and rinsed

1 1/2 C water

1 package frozen corn

scallions, thinly sliced

8oz shredded mexican cheese

1 can diced tomatoes

sour cream and salsa for serving

meat if desired

Preheat oven to 400. Using a paring knife, trim tortillas to fit in springform pan. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin. Season with salt and pepper. Cook stirring occasionally until onion is softened. Add water and beans to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated. Stir in corn and scallions. Remove from heat and season with salt and pepper. Fit tortilla in bottom of pan. Layer with 1/4 of the bean mixture and sprinkle with cheese. Repeat using all the tortillas and all the bean mixture. Bake for 20-25 minutes. Garnish with scallions. Slice into wedges and serve with salsa and sour cream.