Sort of like a quesadilla, but faster to make and an easy weeknight dinner. You could alter this with different types of beans, cheese and veggies. I make two at the same time to ensure plenty of leftovers. (another recipe from my dad)
1 can black beans, drained and rinsed
2 cups corn kernels, slightly thawed
1/2 cup chopped red onion
shredded cheddar cheese
4 large flour tortillas
olive oil
cayenne pepper
Preheat oven to 450 degrees. Mix beans, corn and onion in a large bowl. Place one tortilla on a lightly greased baking sheet or dish (I use a Pyrex pie dish: the tortillas fit perfectly). Top with 1/3 of the bean mixture and shredded cheese, then repeat two more times, ending with the last tortilla.
Drizzle a little olive oil on the top and spread with the back of a spoon until coated. Sprinkle a little cayenne over, to taste. Bake 15-18 minutes or until bubbly and crisped on top. Slice into wedges to serve.
*I also make a similar stacked pie using pinto beans, shredded cheese and Trader Joe's jarred corn/red chile salsa.
I made this tonight, served with a dollop of sour cream. Delicious!
ReplyDeleteI took your advice and made two and am so glad I did..........this will be lunch and dinner tomorrow!