oh martha. martha martha martha. why do you keep making me want to make all kinds of things? and why when i make said things are they so delicious it's all i want to eat for the next year? i swear, everytime i make this, i need to make sure i cut out everything i want to eat because my boyfriend will devour the rest, and he really is not into mexican food in the same way that i am. the recipe for this says you can use either beer or water to cook the beans in. use beer. trust me.

i have been using sam adams winter because it was given to us and i have been trying not to drink as much as i used to. empty calories and all. below i have copied the recipe for your enjoyment. i really can not get enough of it. 

Tortilla and Black Bean Pie

Everyday Food, October 2003 http://www.marthastewart.com/336692/tortilla-and-black-bean-pie

• Yield Serves 6

Ingredients

• • 4 flour tortillas (10 inches)
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 12 ounces beer, or 1 1/2 cups water
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. 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.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 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 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. To serve, slice into wedges.