Stacked Black Bean Enchilada Pie

Enchiladas take on a whole new look with this easy and delicious stacked version. This is one of those recipes that I was hoping to have some leftovers of so I'd get a night off of cooking... no such luck. It was so good, my family devoured it in one sitting!

Stacked Black Bean Enchilada Pie
((Printable Recipe))

Ingredients:
6 (10 inch) flour tortillas
1 tablespoons olive oil
1 large onion, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt and pepper to taste
2 cups frozen corn, defrosted
4 green onions, sliced
1 (15 ounce) cans black beans, drained and rinsed
8 ounces Colby/Jack cheese, shredded
1/4 cup minced cilantro, optional

For the enchilada sauce:
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 1/2 teaspoons cumin

Directions:
1. Preheat oven to 400 degrees F.  Trim the tortillas with a paring knife, to fit in a 9-inch springform pan.  Set aside.

2. For the sauce, heat 1 tablespoon olive oil and sauté the onion for about 5 minutes, until it begins to turn translucent.  Add the garlic, chili powder, and cumin and cook for an additional minute. Add the crushed tomatoes and simmer for 5 minutes. Set aside.

2. For the filling, heat 1 tablespoons of oil in a large skillet over medium heat.  Add the onion and cook for about 5 minutes.  Add the jalapeño, garlic, and 1/2 teaspoon cumin.  Season with salt and pepper, and cook for an additional minute.  Add the beans, corn, and green onions.  Remove from heat and set aside.

3. In a greased springform pan, place a generous 1/4 cup of enchilada sauce.  Spread it to the edges with the back of a spoon and place 1 tortilla on top.  Place another heaping 1/4 cup of enchilada sauce on top of the tortilla, smoothing out to the sides.  Sprinkle with a heaping 1/2 cup of the black bean mixture.  Then sprinkle with about a 1/2 cup of cheese. Repeat the layers of tortilla, sauce, black beans, and cheese 4 more times.  After the last tortilla is stacked, pour over the remaining sauce and remaining cheese.

4. Place the spring form pan on top of a cookie sheet pan and bake for 20-25 minutes. Cool 10 minutes. Carefully run a knife along the sides of the pan before you remove the side. To serve, slice into wedges and sprinkle with fresh chopped cilantro.

Linked to: Weekend Potluck