Nice to have but not necessary
- a silicone brush for oiling the baking sheet
Preheat oven to 400F/200C.
Oil a baking sheet.
1 cup/250 mL medium salsa
1/2 cup/125 mL water
1 can (5.5 oz/156 mL) tomato paste
1 can (15 oz/540 mL) black beans, drained
1 can (12 oz/341 mL) corn, drained
1/2 cup/125 mL fresh cilantro leaves
2 cups/500 mL Monterey Jack cheese, grated
4 soft 8" wheat tortillas
In a bowl, combine the salsa, water and tomato paste.
In another bowl, combine the beans, corn and cilantro.
Place a tortilla on the greased baking sheet.
Top with 1/3 of the salsa mixture, 1/3 of the bean mixture, and 1/4 of the cheese.
Top with another tortilla and repeat. (1/3 salsa, 1/3 beans, 1/4 cheese)
Repeat. (Another tortilla, 1/3 salsa, 1/3 beans, 1/4 cheese)
Top with the last tortilla.
Top with the remaining cheese.
Bake until the filling is hot and the cheese is melted (about 10-12 minutes).
- Use frozen or fresh corn instead of canned.
- Use another meltable cheese instead of (or mixed with) the Monterey Jack. Mozzarella works well.
- Use corn tortillas instead of flour.
Ideas for making this recipe your own
- Make your own homemade salsa.
- Cook your own black beans from scratch. (You'll need about 2 cups.)
Click here to learn how to cook black beans.
- Experiment with different cheeses.
- For a hotter dish, add some minced hot peppers, or some hot sauce.
- I use kitchen shears to cut the pie into individual wedges.
Serve this dish with