Black Bean Tortilla Pie

1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 tsp pepper
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (I used regular cheese and used 2 cups because we love cheese)

In a large skillet, saute the onion, green pepper, garlic, cumin, and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.
Place one tortilla in a 9" springform pan coated with nonstick cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.