Mexican Bean Pie

I LOVE beans, Reid loves beans and I am pretty sure Ben loves beans. I have made this dish, or some version of it a couple of times in the last month. The leftovers go great with eggs and salsa for breakfast or any other time of day really, it reheats well. I got it from the Allrecipes.com recipe spinner for the iPod and made a few changes. I will include the original recipe and show some adaptations I made.  I tagged it gluten free in the event you use corn tortillas.

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained
• 1 (16 ounce) can refried beans
• 1 (2 ounce) can sliced black olives (you can do without the olives if you are not a fan, they do not make or break this dish)
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced (I set aside a small portion un-spiced for Reid and made him his own little pie - it you have little ones leave it out and just spice your portion up with salsa)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ground black pepper to taste
• 5 (10 inch) whole wheat tortillas (I used corn tortillas and layered them a few per layer)
• 1 1/2 cups shredded Cheddar cheese (I used a fine grater and only use about 1 cup of cheese - only because we get enough cheese fat in our diet elsewhere ;-)
• 1/2 cup salsa (optional)
• 1/2 cup sour cream (optional)
• 
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
2. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
3. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.
4. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish. (I also garnish with avocado, because we LOVE avocado)