Chicken tortilla pie

1. It's been a long few days, let's keep this one casual.

2. Preheat your oven to 400 degrees.

3. In a large skillet, heat a bit of vegetable oil. Saute one large chopped onion, one minced jalapeno, and one minced clove of garlic until softened. Throw in a small palmful of coriander and cumin. Season with salt and pepper.

4. Pour in a can of black beans and a 12 ounce beer. Simmer away until liquid is almost completed reduced, about 12 minutes.

5. Stir in a few cups of cooked chicken (you can roast some of your own, saute a chicken breast and shred with a fork, or use a rotisserie chicken from the store), along with two cups of frozen corn and a large handful of sliced scallions.

6. Take your pie dish and layer the bottom with whole wheat tortillas (you might have to rip them to fit accordingly). Put some shredded cheese over the tortilla then layer some of the chicken/bean mixture. Cover with more tortillas, then cheese, then chicken/bean mixture. One last layer of tortillas, and end with the remainder of the chicken/bean mixture and top with two good handfuls of cheese.

7. Bake for 25 minutes until browned and bubbly. Serve with cool sour cream and salsa on the side.