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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Black Bean and Corn Tortilla Bake** Recipe

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This recipe for Black Bean and Corn Tortilla Bake** is from The Silveous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz block 1/3-less-fat cream cheese, softened
2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
4 (8-inch) whole wheat tortillas
2 (15.5 oz) cans black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 (15 oz) can whole kernel sweet corn, drained
1 (8 oz) block Monterey Jack cheese, shredded
Directions:
Directions:
1. Preheat oven to 400° F. Combine cream cheese, cumin, chili powder, salt, and pepper; spread evenly on one side of each tortilla. Combine beans, tomatoes, and corn.
2. Place 1 tortilla in a 9-inch round pan; top with one-third of bean mixture and one-fourth shredded cheese. Repeat layers twice; top with remaining tortilla and sprinkle with remaining cheese.
3. Bake 15 minutes or until cheese is melted and filling is bubbly.

 

 

 

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