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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 (15-oz) can black beans, drained and rinsed |
1 (10-oz) package frozen corn kernels, thawed |
1 cup mild tomato salsa |
1 (8-oz) can tomato sauce |
6 oz pepper jack cheese, coarsely grated (2 cups) |
1/2 cup chopped fresh cilantro |
2 scallions, thinly sliced |
1/2 teaspoon ground cumin |
4 (10-inch) flour tortillas (burrito-size) |
1 tablespoon olive oil |
accompaniment: sour cream |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
3. Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
4. Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
5. Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
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