Ingredients
1 (15-oz.) can Black Beans, rinsed and drained
1 (10-oz) package Frozen Corn Kernels, thawed
1 cup Mild Tomato Salsa
1 (8-oz) can Tomato Sauce
6 oz Pepper Jack or Cheddar Cheese, grated
½ cup fresh Cilantro, chopped
2 Scallions, thinly sliced
½ teaspoon Ground Cumin
4 (10-inch) Flour Tortillas
1 tablespoon Olive Oil
Preparation
Preheat oven to 350○
Stir together Beans, Corn, Salsa, Tomato Sauce, Cheese, Cilantro, Scallions and Cumin in a large bowl.
Heat a heavy skillet over high heat. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute. ** We will skip this procedure today. The tortilla pie will be just as delicious**
Put 1 tortilla in a well-oiled 15 x 10 inch baking pan. Spread with 1/3 of the bean mixture. Repeat layering twice, then top with remaining tortilla. Gently press to help layers adhere.
Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter. Cut pie into wedges.
