Tortilla and Black Bean Pie

Preheat oven to 400. Using paring knife, trim tortillas to fit 9-inch springform pan. Set aside. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook until onion is soft, 7 minutes. Add beans and beer to skillet and bring to boil. Reduce heat to medium and simmer until liquid has evaporated, 10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper. Fit a trimmed tortilla into the bottom of pan; layer with one quarter of the bean mix and 1/2 c cheese. Repeat 3 times, using 1 c cheese on top layer. Bake until hot and cheese is melted, 25 minutes. Unmold the pie and sprinkle with scallions. slice into wedges and serve.