Tortilla Pie

Tortilla Pie
1 cup frozen corn kernels
2 green onions, thinly sliced
1 tsp ground cumin (you can add more, I make it 2 tsp)
1 1/2 cup salsa
1 can (15 to 19 ounces) black beans, rinsed and drained
3 burrito-sized tortillas (those are the larger ones)
8 ounces shredded Mexican cheese blend
2 tablespoons cilantro leaves (optional)

Preheat oven to 450.  Spray a large cookie sheet with cooking spray (don’t forget this step!)

Place a 12″ nonstick skillet over medium heat.  Add frozen corn, green onions and cumin; cook for 3 minutes or until corn thaws.  Remove skillet from heat, stir in salsa and beans.

Place one tortilla on cookie sheet, top with a layer of bean mixture and some cheese.

Add another tortilla, top with another layer of bean mixture and cheese.  Top with a third tortilla.  Bake for 10 minutes, or until heated through.  Take it out and sprinkle some more cheese on top, and reheat for about a minute until cheese melts.

Transfer to cutting board (this is tricky, I use a large spatula for this), and sprinkle with cilantro if desired.  With sharp knife, cut into wedges to serve.  Wicked good with sour cream.


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