Living in Texas, I crave Tex-Mex food. Crave. I crave it all.the.time. This is an easy recipe that the kids love, too! Who can resist anything with the word pie in it? (Well, I can, especially if "pie" is preceded by "pot." That's an entirely different blog entry though.) I *will* do pictures soon, but I can't seem to find the one I took, so I'll just have to make it again. Aw, shucks. ;-D Another excuse for more Tex-Mex inspired food in our house!
1 can black beans drained and rinsed
1 package frozen baby white and gold corn
1 ½ C Medium Fire Roasted Chipotle Salsa (You can use mild if you're serving to kids)
6 oz. pepper jack cheese , coarsely grated (2 Cups)
2 scallions thinly sliced
½ t ground cumin
4 (10 inch) flour tortillas (burrito size)
5 T oil
***optional*** 1 lb. ground beef & 1 pkg (or 7 tsp) of taco seasoning – prepared) OR drained leftover chicken from “Crockpot Chicken Tacos”
Accompaniment: sour cream and guacamole
Put oven rack in lower 1/3 of oven and preheat to 450.
Stir together beans, corn, salsa, cheese , scallions, and cumin (*and taco meat or chicken) in large bowl.
Heat heavy 12” skillet over high heat. Pour oil in and gently fry tortillas turning over once, until puffed and golden in spots. (about 1 minute)
Put 1 tortilla in a well-greased large springform pan. Spread with 1 1/3 C of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut into pie wedges with a serrated knife.