Name: Black Bean Tortilla Pie
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 medium green pepper, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 14 teaspoon pepper; 1 tablespoon olive oil; 2 (15 ounce) cans black beans, rinsed & drained; 1 (14 ounce) can vegetable broth; 1 (10 ounce) package frozen corn, thawed; 4 green onions, thinly sliced; 4 (8 inch) flour tortillas; 1 cup shredded low-fat cheddar cheese, divided

Servings: persons

1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
14 teaspoon pepper
1 tablespoon olive oil
2 (15 ounce) cans black beans, rinsed & drained
1 (14 ounce) can vegetable broth
1 (10 ounce) package frozen corn, thawed
4 green onions, thinly sliced
4 (8 inch) flour tortillas
1 cup shredded low-fat cheddar cheese, divided

1
In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
2
Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
3
Stir in corn and green onions; remove from heat.
4
Place 1 tortilla in a 9-inch spring-form pan coated with nonstick cooking spray.
5
Layer with 1 1/2 cups bean mixture and 1/4 cup cheese; REPEAT layers twice; top with remaining tortilla.
6
Place pan on a baking sheet; bake, uncovered, at 400 degrees 15 to 20 minutes or until heated through.
7
Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Black Bean Tortilla Pie

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