Chicken, Black Bean and Tortilla Pie

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Congratulations to kwinans!!!  
You will have 48 hours to respond or another winner will be chosen.

This is similar to the Chicken Tortilla Bake I made back on Day 139 of the 365 Days of Baking and that one was pretty good.  This one today has a few different ingredients and earned a higher rating from the family.
It's also interesting to see how much prettier today's pictures are, no to mention the food.  LOL!

This is adapted from Martha Stewart's Everyday Food - Great Food Fast, p. 236; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-35416-7.

Chicken, Black Bean & Tortilla Pie - Serves 6

Ingredients
4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, minced
1 jalapeno chile, cored, seeded and diced
2 cloves garlic, minced
1/2 teaspoon cumin
salt and freshly ground black pepper
2 15 ounce cans black beans, drained and rinsed
1 1/2 cups water
1 10 ounce package frozen corn
1-1 1/2 cups shredded, cooked, seasoned chicken breast (I used a chicken breast seasoned with Montreal Chicken Seasoning)
4 plum tomatoes, diced
4 scallions, thinly sliced plus additional for garnish
3 cups shredded cheddar cheese

Directions
Preheat oven to 400 degrees F.
In a large skillet over medium-high heat, heat the canola oil.
Add the onion, garlic, and jalapeno, and cumin.  Add salt and pepper to season.

Cook until onion is soft and translucent, about 5-7 minutes.
Add beans and water.
Bring to a boil.
Reduce heat to medium and simmer until the water has practically evaporated, about 8-10 minutes.
Add the corn, chicken, and tomatoes and scallions.  Mix to combine and remove from heat.
Season with salt and freshly ground black pepper to taste.
With a paring knife, trim tortillas to fit a 9-inch springform pan using the bottom of the pan as a guide.
Put springform pan back together and spray with cooking spray.
Place one tortilla in the bottom of the pan.
Spread 1/4 of the bean mixture and cover with 3/4 cup of shredded cheese.
Repeat process three times.
Cover top layer of beans with 1 cup of shredded cheese.
Bake for 20-25 minutes until warm throughout and cheese is melted.
Sprinkle with scallions and remove from pan, leaving bottom intact.
Cut into wedges and serve.

Add the beans and water.

Bring to a boil.

Put springform pan back together and spray with cooking spray.  (I did this in the beginning before I chopped or did anything to prepare the meal and I swear the tortillas dried up and shrunk.)
Place one tortilla in the bottom of the pan.
Spread 1/4 of the bean mixture and cover with 3/4 cup of shredded cheese.

Repeat process 3 times.

I rate everything I make on a scale of 1-4 and this Chicken, Black Bean and Tortilla Pie earned a unanimous 4 rolling pins from the family.
I have to admit I was surprised with their reaction.
I hadn't started eating yet and already they were chiming in with their votes.
Either they REALLY liked it or they were famished!  LOL!
No, I agree with them.
It was just that good.

And now for the...

 GIVEAWAY!!!!

It is now closed.  Thank you to all who entered.

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And now for the giveaway!

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*because the gift card will be sent by e-mail, I will need to 
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I was given two samples of resource Natural Spring Water and a $25 Spa Week gift card in exchange for my review.  All opinions however, are my own.

This has been shared at Thursday's Treasures at Joan's site, Chocolate, Chocolate, and More Chocolate and at Debi's, Recipes For My Boys!  Head on over to see what my fellow bloggers have cooked up this week!

I give you BIG baking hugs and muffins!!