Tortilla and Black Bean Pie

"My girlfriend introduced this recipe to our family and it was surprisingly delicious! It's not one that I would have selected based on the picture or on the list of ingredients but the flavors go great together!"--Elnora




4 flour tortillas (10 inches)
2 Tbsp. olive oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)--I used about 1/2 of a chile
2 garlic cloves, minced
coarse salt and freshly ground pepper
2 cans (15 oz. each) black beans, drained and rinsed
1 1/2 cups water
1 package (10 oz.) frozen corn
4 green onions, thinly sliced, plus more for garnish
8 oz. cheddar cheese, shredded (2 1/2 cups)

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform 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, and season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Add beans and water, bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes. Remove from heat and stir in corn and green onions. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform 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, 25-30 minutes. Run a knife around the edge of the pan. Let sit for 15-20 minutes (optional but let's flavors gel together). Remove side of pan; sprinkle pie with green onions. (I forgot to do this step so not pictured with the green on top.) To serve, slice into wedges.