Black Bean Tortilla Pie

We've made this recipe a few times.  It one of our favorites from Martha Stewart's Good Food Fast cookbook.  As is, the recipe is a little bland, but I think we've made adjustments that up the flavor and make it really delicious.  The toppings are all optional, but I think they really amp up the dish.

Black Bean Tortilla Pie
(adapted from Martha's recipe here)

4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced
3 garlic cloves, minced
1 t ground cumin
1/2 t cayenne pepper
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)
Sour Cream
Cilantro
Avocado
Tomatoes

Heat oven to 400 degrees.

Trim tortillas to fit a 9-inch spring form pan. Use the bottom of the pan as a guide. Set aside.

Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, cumin, and cayenne; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Add beans and beer, and bring to a boil. Reduce heat to medium-high; simmer until liquid has almost evaporated, 15 minutes. Stir in corn and scallions, and remove from heat.

Fit a trimmed tortilla in bottom of spring form pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. Top with avocado, cilantro, chopped tomatoes, and sour cream.