Thursday, August 21, 2008


~ Kelly Leonard/Cooking for the Guys

1 medium onion, chopped
1 medium green bell pepper, chopped
3 garlic cloves
1 t. cumin
1/4 t. pepper
1 T. olive oil
2 15 oz. cans black beans, rinsed & drained
14 oz. can veggie broth
10 oz. frozen corn, thawed
4 green onions
4 8-in. flour tortillas
4 oz. shredded cheddar (more if desired)

Preheat oven to 400 degrees. In large skillet sauté onion, green bell pepper, garlic, cumin & peppers in olive oil. Add beans and broth. Bring to boil; took until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat. Place one tortilla in greased pie pan. Layer with 1 1/2 cups bean mixture and 1/4 of cheese. Repeat layers twice. Top with remaining tortilla. Bake for 20 minutes or until heated through. Sprinkle with remaining cheese.

Notes: I find it much easier to do this in a 9x13 pan, as it always overflows my pie pan. I just use some extra tortillas, putting two across the bottom of the pan and layering up from there.

1 comment:

The Boggs Family said...

DELICIOUS!! This got DEVOURED, and there were hardly any leftovers! Terry, Logan, and I loved it!