Finding inspiration from Martha Stewart's Tortilla and Black Bean Pie and being thrilled with my recent NiceDeli purchase (in huge thanks to Jen M.) I was eager to throw together a bit of Mexican flare with this Mexican style Tortilla Lasagna.
Saute Onion, Green Chile and 2 Cloves Garlic in a bit of oil 5-ish minutes. Add 1.5-2 cups Black Beans, drained. Season with Salt, Pepper, Cumin and Chili Powder. Add 1 cup of Beer and simmer until thickened (if you become impatient, it is acceptable to drain off some of the liquid). In a round pan or casserole dish set down a corn tortilla, top with a portion of the black bean mixture, followed by shredded cheddar, a tortilla and so-on until the bean mixture has been completely used. Top final layer with cheese and cover. Place in oven of about 350 degrees for 30 minutes or so until cheese is melty and beautiful. (Can remove lid for the last 10 minutes so as to get a golden look to the top of the dish). Enjoy with a margarita, glass of beer or your beverage of choice and good company.