I found this southwestern entree awhile ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly of Voorheesville, New York
- 1 tablespoon olive oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) vegetable broth
- 1 package (10 ounces) frozen corn, thawed
- 4 green onions, sliced
- 4 flour tortillas (8 inches)
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer.
- Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat.
- Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
- Bake, uncovered, 15-20 minutes or until heated through. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into wedges. Yield: 6 servings.
Originally published as Black Bean Tortilla Pie in Light & Tasty February/March 2006, p37
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