Corn And Black Bean Tortilla Cakes

Recipe Ingredients

1/2 cup	80g / 2.8oz	Rinsed, drained canned black beans - patted dry
1/2 cup	31g / 1.1oz	Fresh corn - (from abt 2 ears)
1/2 cup	31g / 1.1oz	Finely chopped red onion
3/4 cup	109g / 3.8oz	Grated extra-sharp white cheddar cheese
3/4 cup	109g / 3.8oz	Grated Monterey Jack cheese
4		Flour tortillas - (7" to 8" dia)
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Cayenne

Recipe Instructions

Preheat oven to 450 degrees.

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 the cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.

In a small bowl stir together oil and cayenne and lightly brush mixture over top of the cake. Bake the cake in middle of oven until golden, about 12 to 15 minutes. Cut cake into wedges and serve immediately.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8937)

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