As seen on WIBW 13 News This Morning as part of Chef Alli’s Farm Fresh Kitchen. This recipe is a keeper that you’ll make again and again.
15 oz. can black beans, drained and rinsed
10 oz. pkg. frozen sweet corn, thawed
1 cup tomato salsa or tomatillo salsa, if you prefer
8 oz. can tomato sauce
1 ½ cups freshly grated Alma Creamery Pepper Jack cheese
½ cup chopped fresh cilantro
4 scallions, chopped
¾ tsp. cumin
4 (10 inch) flour tortillas
1 Tbs. olive oil
Sour cream, cilantro, salsa, for garnish
- Preheat oven to 450 degrees F. In a large mixing bowl, combine beans, corn, salsa, tomato sauce, 1 cup of cheese, cilantro, scallions and cumin.
- Meanwhile, heat a large heavy skillet over high heat, just until smoking. Brush both sides of tortillas a bit of oil and add to skillet, one at a time, to fry till golden brown on each side, approx. 1 minute total for each.
- To bake, place one fried tortilla into a greased, shallow baking dish; spread with one third of filling. Repeat layering twice, then top with remaining tortilla, gently pressing down to help layers adhere. Top with remaining ½ cup of cheese.
- Bake, uncovered, for 12-15 minutes, or until pie is hot throughout. Transfer pie to a cutting board or platter, then cut into wedges with a pizza cutter or serrated knife. Enjoy at once, garnished with sour cream, cilantro and salsa, if desired.
Now You’re Cookin’,