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Corn and Black Bean Tortilla Cake




Source of Recipe


Wendy Neideck


List of Ingredients




1 1/2 cups fresh corn (from 3 large ears)
1 (15-ounce) can black beans, rinsed and drained
1 cup finely chopped red onion
4 ounces grated extra-sharp white Cheddar cheese
4 ounces grated Monterey Jack cheese
4 (12-inch) tortillas
2 teaspoons olive oil
1/4 teaspoon cayenne or more



Recipe



In a bowl, toss together corn, beans and onion. In another bowl, toss together the cheeses.
Put tortilla on a large, heavy baking sheet. Sprinkle with a third of the bean mixture then with a third of the cheese mixture.
Make two more layers in the same manner with the remaining bean and cheese mixtures, gently pressing each layer down and ending with a fourth tortilla on top.
Tortilla cake may be prepared to this point up to 6 hours ahead and chilled, wrapped in plastic wrap.
Preheat oven to 450 degrees.
In a small bowl, stir together the oil and cayenne. Lightly brush the mixture over the top of the tortilla cake. Bake until golden, about 15 minutes.
Cut cake into 8 wedges and serve immediately.
Serves 8.

Per serving: 368 calories; 18.2 g fat (9.4 g saturated fat; 45 percent calories from fat); 35.3 g carbohydrates; 41 mg cholesterol; 563 mg sodium; 17.4 g protein; 4.9 g fiber.