Chicken, Black bean and Tortilla Pie

Preheat oven to 400 degrees F. In a large skillet over medium-high heat, and 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 the 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 the bottom intact. Cut into wedges and serve.