I've been wanting to make this recipe for awhile.  But, I don't have a springform (cheesecake) pan.  My good friend Rachel lent me hers, so here it is.  We had this tonight and it was yummy!  I even made it ahead of time, so it was waiting in the fridge and then I baked it when we were ready to eat!
To save extra money, I cooked dried beans and froze them (last month).  And the green onions came from our garden!  yea!
If you use regular tortillas (like I did), you will have extra of the bean/corn mixture.  I just froze mine - I think it will make a great dip for chips or layer in my next quesadilla.

4 flour tortillas (I used regular, but to fit the pan you should get burrito size)
2 tbsp oil (olive, grapeseed, etc.)
1 medium to large onion, diced1 jalapeno chile, ribs and seeds removed (for less heat)
2 garlic cloves, minced
1/2 tsp cuminsalt and pepper
2 cans black beans, drained and rinsed (or 4 cups cooked beans)
12 oz beer or 1 1/2 cup water (I used Shiner Oktoberfest)
1 package (10 oz) frozen corn
4 green onions, thinly sliced, plus more for garnish
8 oz cheddar, colby jack or jack cheese, grated (about 2 1/2 cups)
cilantro, for garnish (optional)
salsa and sour cream (optional, for serving)

  1. Preheat oven to 400 degrees.
  2. If using burrito (10 inch) tortillas, trim to fit in springform pan (use base as guide).  Set aside.
  3. Heat oil in large skilled over medium.  Add onion, jalapeno, garlic and cumin.  Season with salt and pepper.
  4. Cook for 5-7 minutes, stirring often, until onions are softened.
  5. Add beans and beer.  Raise temperature to high and bring to a boil.  Reduce to medium and simmer for 10-15 minutes or until beer is almost evaporated.
  6. If you wish to have a less "beany" pie, mash about half of the beans at this time.  Then check seasonings and add corn and green onions.  Remove from heat.
  7. Place tortilla on bottom of springform pan.  Add 1/4 of bean mixture and 1/2 cup cheese.  Repeat for next 3 layers, and place 1 cup cheese on top layer.
  8. At this point, you can refrigerate or bake.
  9. Bake for 20-25 minutes or until cheese melts.
  10. Remove sides of pan.  Sprinkle with additional green onions and/or cilantro, if desired.  Cut into wedges and serve with salsa and sour cream.