Tortilla and Black Bean Pie {Gluten Free}

Surely you are looking at this picture and thinking, “Oh thank you, Krista!”  No?  Well, what if I told you this recipe has black beans, corn, chipotle, cheese and more layered between tortillas?  It really is delish, as is anything I typically make via Pink Parsley.  This recipe originates on MarthaStewart.com, which bothers me, but I’m glad it made it through the food blogosphere through Savory Spicy Sweet to Annie’s Eats to Pink Parsley. 

The sous chef and I really enjoyed this recipe, and it was an easy recipe to adapt to gluten free.  You’ll see why below.  If you don’t need to make this gluten free, you can easily use flour tortillas for this (10-inch), and clearly you won’t need gluten free beer.  Because we both love Tex-Mex and Southwestern flavored dishes, this was an easy decision to add to the menu.  Hopefully you enjoy as well!  This is super easy to make.

Ingredients
4 corn tortillas
1 Tablespoon canola oil
1 large onion, diced
1 jalapeno chile, seeded and diced
2 cloves garlic, minced
1 chipotle chile in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon chile powder
kosher salt and freshly ground peppe
2 (15-ounce) cans black beans, drained and rinsed
1 (10-ounce) bag frozen corn
1 12-ounce gluten free beer, or 1 1/2 cups chicken broth
4 scallions, thinly sliced, plus more for garnish
1/2 cup cilantro, coarsely chopped, plus more for garnish
8 ounces cheese, shredded (Feel free to use a Mexican or Southwestern cheese of your preference; Monterrey Jack is easy and yummy for this recipe)
salsa and sour cream, for serving (insure that these are gluten free; Daisy brand sour cream is GF)


Directions
Preheat the oven to 400.
Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.  

Heat the oil in a large skillet set over medium heat.  Saute the onion and jalapeno until soft, 5-10 minutes.  Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.  

Add the beans and beer to the skillet, and bring to a boil.  Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes.  Mix in the corn, scallions, and cilantro, and remove from heat.

Lay one of the tortillas across the bottom of the springform pan.  Layer with 1/4 of the beans, and sprinkle with cheese.  Repeat 3 times, finishing with beans and cheese.  Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.

Remove from oven and unmold the pie.  Garnish with remaining scallions and cilantro, and serve with sour cream.