Here's what she had to say about the recipe:
"I made this tonight...it was actually really good. I made homeade guacamole to go with it. Yummy. I didn't put in the Jalepeno pepper since I didn't have one."
Anything with homemade guacamole sounds good to me!
4 flour tortillas (10 inch)
1 tablespoon oil
1 large onion, diced
1 jalapeno chili, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Course salt and pepper
2 cans (15 ounce each) black beans, drained and rinsed
1 1/2 cups water
1 package (10 ounce) frozen corn
2 cups cooked shredded chicken
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded Cheddar Cheese (8 ounces)
1. Preheat the oven to 400 degrees. Using a paring knife, trim the tortillas to fit a 9 inch spring form pan, using the bottom of the pan as a guide. Set aside.
2. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally until the onion is softened, 5 to 7 minutes.
3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and chicken and remove from the heat. Season with salt and pepper.
4. Fit a trimmed tortilla in the bottom of the spring form pan; later with one quarter of the beans and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on the top layer. Bake until hot and the cheese is melted, 20-25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges, and serve immediately. Serve salsa and sour cream on the side.
