4 - 10 inch flour tortillas
1 Tbsp canola oil
1 large onion, diced
1 jalapeno pepper, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 tsp ground cumin
coarse salt and ground pepper
2 cans (15 oz/470 ml) black beans, drained and rinsed
1-1/2 cups water
225 grams frozen corn
4 scallions, thinly sliced
2 cups (500 ml) shredded cheddar cheese
Preheat oven to 400 degrees F. Trim tortillas to fit a 9 inch springform pan and set aside.
Heat oil in skillet over medium heat. Add onion, pepper, garlic and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5-7 minutes.
Add beans and water to skillet and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season to taste.
Place a tortilla in the bottom of the springform pan. Layer with one quarter of the bean mixture and 1/2 cup cheese. Repeat, using a full cup of cheese for the top layer. Bake until hot and cheese is melted, about 20-25 minutes.
Sprinkle with more scallions if desired. Cut into wedges and serve. This goes nicely with sour cream and salsa for a garnish.
No comments:
Post a Comment