My daughter Courtney got married a couple of months ago and has discovered that she really doesn’t know how to cook very much so tonight we started what shall be referred to as “Cooking with Courtney” on the blog.  We’re going to try and get together once a week and cook something new side by side so that she can take one home with her and I can feed the other one to the hungry boys who live at my house too!  Tonight we attempted this Martha Stewart recipe which you can find on her website.  When we were finished, Courtney said “Well that was easy!” and it was.  I saved mine for dinner tonight since we finished cooking around 10 last night but Cort took hers home and she and Jaren ate it.  She texted me saying it was so good so there you have it, the first installment of “Cooking with Courtney” was a success!

4 (10″) flour tortillas

2 tablespoons canola oil (we used vegetable)

1 large onion, diced

1 jalapeno chile, minced (remove seeds and ribs for less heat)

2 garlic cloves, minced or pressed

1/2 teaspoon ground cumin

coarse salt and freshly ground pepper

2 (15 oz each) cans black beans, drained and rinsed

12 ounces beer or 1 1/2 cups water

1 (10 oz) package frozen corn 4 scallions, thinly sliced plus more for garnish

8 ounces cheddar cheese, shredded (2 1/2 cups)

1  Preheat oven to 400.  Trim tortillas to fit a 9″ springform pan.  (We made Cort’s in the springform pan and then we did mine in the casserole dish pictured above.  It didn’t say to grease anything but next time I would spray the bottom of the springform pan with cooking spray and I probably should have sprayed my casserole dish as well.)

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

3  Add beans and beer or water and bring to a boil.  Reduce heat to medium, simmer until liquid is almost evaporated, 8 – 10 minutes.  Stir in corn and scallions and remove from heat.  Taste and adjust for seasoning.

4  Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of the cheese.  Repeat 3 times, using 1 cup of cheese on top layer.  Bake until cheese melts, 20 – 25 minutes.  Remove side of pan; sprinkle with scallions.  To serve, slice into wedges.