4whole grain tortillas (10 inch/25 cm each), trimmed
1 tbsp extra virgin olive oil
1jalapeno chilli, minced
3garlic cloves, minced
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
560 ml can of no-added-salt pinto beans, drained
300 ml dark beer or water
250 ml frozen corn niblets
1red pepper, diced
500 ml grated cheddar cheese
60 ml thinly sliced fresh chives
Preheat the oven to 400°F (200°C). Using a paring knife, trim the tortillas to fit a 9-inch (23 cm) spring-form pan.
In a large skillet over medium, heat the oil. Add onion, jalapeno, garlic, cumin, salt and pepper. Cook until softened, about 6 minutes.
Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium. Simmer until the liquid has evaporated – this should take about 10–12 minutes. Stir in the corn and red pepper and then remove the pan from heat.
Place the tortilla in the bottom of the pan. Layer with a quarter of the beans and 125 ml cheese. Repeat this three more times, finishing with cheese on the top layer.
Bake the tortillas until the cheese has melted, which should take about 20 minutes.
Unmold the pie and sprinkle the pie with a few chives. The pie will need to stand for 10 minutes before it has properly set. Slice to serve.
This recipe has a spectacular layered presentation and is great for a buffet table. This pie is delicious hot, cold or at room temperature, and it makes great leftovers.