Ingredients:
1 medium onions, chopped
1 medium green peppers, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
2 (15 ounce) cans black beans, rinsed & drained
1 (14 ounce) cans vegetable broth
1 (10 ounce) packages frozen corn, thawed
4 green onions, thinly sliced
4 (8 inch) flour tortillas
1 cup shredded low-fat cheddar cheese, divided
Directions:
In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
Stir in corn and green onions; remove from heat.
Place 1 tortilla in a 9-inch spring-form pan coated with nonstick 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, at 400 degrees 15 to 20 minutes or until heated through.
Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.
Servings: 6
Time preparation: 50 min.
Time total: 65 min.