Black Bean Stack

I saw this recipe on pinterest and had to try it. 

I made a couple of changes ... here's how I did mine.

4 flour tortillas (as close to the same size as your springform pan as possible)
a blub of canola oil
1 large onion, diced
1 jalapeno, diced (I took out the seeds and ribs)
4 garlic cloves, minced
1 teaspoon ground cumin
salt and pepper
2 cans of black beans, drained and rinsed
12 ounces of beer (I used Little Creatures Pale Ale)
2 cups frozen corn
3/4 cup spring onions, thinly sliced
2 & 1/2 cups tasty (or cheddar) cheese, shredded

So, if your tortillas are bigger than your springform pan, use the bottom of the pan as a guide, and trip them to the right size. Set aside. Heat oil in a heavy bottom pan over medium heat. Add onion, jalapeno, garlic, cumin, salt and pepper. Stir and cook til soft ... maybe 5 minutes. Throw in your beans and beer. Increase heat and bring to the boil. (About now you should turn your oven on to 400F/200C.) Reduce heat back to medium and simmer, about 10 minutes or until most of the been has evaporated. Add corn and spring onions. Simmer a bit longer to reduce liquid just a bit more. Maybe only another minute or two. Layer like this ... tortilla, beans, cheese. Use 1/2 cup cheese for the first three layers and then finish the top layer with 1 cup cheese. Bake about 20 minutes or until cheese is melted. Remove side of springform pan and voila ... black bean stack ! I had a bit of cilantro left from the carrots I made as a side dish, so sprinkled that one top !  Served with a bit of Greek yoghurt too.  Delish.  I had this for lunch the next day and it was just as good leftover !!