from Romancing the Stoveadapted from Pink Parsley
4 (10-inch) whole-wheat flour tortillas
Heat the oil in a large skillet set over medium heat. Saute the onion until soft, 5-10 minutes. Add the garlic, chipotle powder, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds. Add the beans and beer to the skillet, and bring to a boil. Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes. Mix in the corn, scallions, and cilantro, and remove from heat.
Lay one of the tortillas across the bottom of the springform pan. Layer with 1/4 of the beans, and sprinkle with cheese. Repeat 3 times, finishing with beans and cheese. Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.
Remove from oven and unmold the pie. Garnish with remaining scallions and cilantro, and serve with your choice of topping (salsa, sour cream), or as is. Enjoy!