Ingredients
1
(15-oz) can black beans, drained and rinsed
1
(10-oz) package frozen corn kernels, thawed
1
(8-oz) can tomato sauce
6
oz pepper Jack cheese, coarsely grated (2 cups)
1/2
cup chopped fresh cilantro
2
scallions, thinly sliced
4
(10-inch) flour tortillas (burrito-size)
Accompaniment: sour cream
Directions
1.
Put oven rack in lower third of oven and preheat oven to 450°F.
2.
Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
3.
Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
4.
Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
5.
Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
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