Tortilla Pie - Drs

• 1 (15-oz.) can Black Beans, rinsed and drained
• 1 (10-oz) package Frozen Corn Kernels, thawed
• 1 cup Mild Tomato Salsa
• 1 (8-oz) can Tomato Sauce
• 6 oz Pepper Jack or Cheddar Cheese, grated
• 1/2 cup fresh Cilantro, chopped
• 2 Scallions, thinly sliced
• 1/2 teaspoon Ground Cumin
• 4 (10-inch) Flour Tortillas
• 1 tablespoon Olive Oil

1. Preheat oven to 350
2. Stir together Beans, Corn, Salsa, Tomato Sauce, Cheese, Cilantro, Scallions and Cumin in a large bowl.
3. Heat a heavy skillet over high heat. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute. ** We will skip this procedure today. The tortilla pie will be just as delicious**
4. Put 1 tortilla in a well-oiled 15 x 10 inch baking pan. Spread with 1/3 of the bean mixture. Repeat layering twice, then top with remaining tortilla. Gently press to help layers adhere.
5. Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter. Cut pie into wedges.

black beans, kernels, tomato salsa, tomato sauce, pepper, fresh cilantro, scallions, ground cumin, flour tortillas, olive oil

Taken from www.epicurious.com/recipes/member/views/tortilla-pie-drs-52398421 (may not work)