1 c Rinsed and drained canned
-black beans; patted dry
1 c Fresh corn; (from about 2
-ears)
1 c Finely chopped red onion
1 1/2 c Grated extra-sharp white
-Cheddar cheese; (about 6
-ounces)
1 1/2 c Grated Monterey Jack cheese;
-(about 6 ounces)
Twelve; (6- to 7-inch) flour
; tortillas
1 tb Olive oil
1/4 ts Cayenne
In a bowl, toss together beans, corn, and onion. In another bowl, toss
together cheeses. Put 3 tortillas in one layer on a large heavy baking
sheet. Sprinkle each tortilla with about 1/3 cup bean mixture and
about 1/3 cup cheese mixture and top with a second tortilla; Make 2
more layers on each tortilla in same manner with remaining bean
mixture, cheeses, and tortillas, gently pressing each layer down and
ending with a fourth tortilla on top of each cake. Tortilla cakes may
be prepared up to this point 6 hours ahead and chilled, wrapped well
in plastic wrap.
Preheat oven to 450F.
In a small bowl, stir together oil and cayenne and lightly brush
mixture over top of each cake. Bake cakes in middle of oven until
golden, about 12 to 15 minutes. Cut cakes into wedges and serve
immediately.
Serves 6.
Yields
1 servings