Tortilla Pie

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’,
   Chef Alli

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