Tortilla & Black bean Pie

Adapted the original recipe from Martha Stewart, I attempted to make this Pie and it is absolutely worth trying it out.

Ingredients:

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 cup of diced Bell pepper (all colors)
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt  Cayenne Pepper, dried oregano, taco seasoning and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
•  1 1/2 cups Vegetable broth
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

 Method:

1. 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.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with all the dried seasoning. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and broth, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, bell peppers and scallions, and remove from heat. Taste and adjust for seasoning.
4. 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.