Stacked Black Bean Enchilada Pie
6 (10 inch) flour tortillas
1 tablespoons olive oil
1 large onion, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt and pepper to taste
2 cups frozen corn, defrosted
4 green onions, sliced
1 (15 ounce) cans black beans, drained and rinsed
8 ounces Colby/Jack cheese, shredded
1/4 cup minced cilantro, optional
For the enchilada sauce:
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 1/2 teaspoons cumin
1. Preheat oven to 400 degrees F. Trim the tortillas with a paring knife, to fit in a 9-inch springform pan. Set aside.
2. For the sauce, heat 1 tablespoon olive oil and sauté the onion for about 5 minutes, until it begins to turn translucent. Add the garlic, chili powder, and cumin and cook for an additional minute. Add the crushed tomatoes and simmer for 5 minutes. Set aside.
2. For the filling, heat 1 tablespoons of oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes. Add the jalapeño, garlic, and 1/2 teaspoon cumin. Season with salt and pepper, and cook for an additional minute. Add the beans, corn, and green onions. Remove from heat and set aside.
4. Place the spring form pan on top of a cookie sheet pan and bake for 20-25 minutes. Cool 10 minutes. Carefully run a knife along the sides of the pan before you remove the side. To serve, slice into wedges and sprinkle with fresh chopped cilantro.
Linked to: Weekend Potluck