Corn and Black Bean Tortilla Cakes – a delicious recipe with black beans, fresh corn, red onion, Cheddar cheese, grated Monterey, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, toss together beans, corn, and onion.
2
In another bowl, toss together cheeses.
3
Put 3 tortillas in one layer on a large heavy baking sheet.
4
Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake.
5
Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
6
Preheat oven to 450F.
7
In a small bowl, stir together oil and cayenne and lightly brush mixture over top of each cake.
8
Bake cakes in middle of oven until golden, about 12 to 15 minutes.
9
Cut cakes into wedges and serve immediately.
506
kcal
Calories
33
g
Fat
28
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup rinsed and drained canned black beans, patted dry, 1 cup fresh corn (from about 2 ears), 1 cup finely chopped red onion, 1 1/2 cups grated extra-sharp white Cheddar cheese (about 6 ounces), and more.
Yes, Corn and Black Bean Tortilla Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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