Recipe and photo courtesy of Bush's Beans.
- 1 15-ounce can black beans, rinsed, drained, and gently patted dry
- 1 cup corn kernels
- 1 cup chopped green onion
- 1 1/2 cups white Cheddar cheese, grated
- 1 1/2 cups Monterey Jack cheese, grated
- 12 6-inch flour tortillas
- 1 tbsp olive oil
Combine the beans, corn and green onion. In a separate bowl, gently combine the two cheeses.
Place 3 tortillas on a lightly-greased baking sheeet and sprinkle each with about 1/3 cup bean mixture and about 1/3 cup cheese mixture, then top with a second tortilla.
Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each.
Tortilla pies may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
In a small bowl stir together oil and cayenne and lightly brush mixture over top of each tortilla pie casserole.
Bake cakes in middle of oven until golden, about 12 to 15 minutes.
Allow to cool for a few minutes, and then cut each tortilla pie casserole into wedges and serve immediately.
This Mexican tortilla pie casserole recipe makes six generous servings.
Amount Per Serving: