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| Ingredients |
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1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels
2 cups tomato salsa
2 cups Monterey Jack cheese, grated
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
3 (10-inch) flour tortillas
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Steps
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| 1 | Preheat oven to 400°F. |
| | 2 | Oil a 10-inch pie plate. |
| | 3 | In a large bowl, stir together beans, corn, salsa, cheese, cilantro, scallions, and cumin. |
| | 4 | Put 1 tortilla in pie pan, and then spread with half of the filling. Repeat layering, topping with tortilla, gently pressing to help layers adhere. |
| | 5 | Bake until filling is heated through, about 20 minutes. Cut pie into wedges. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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Accompaniments
Sour cream, sliced jalapeno peppers, additional salsa
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