4 10" flour tortillas
1 tbsp. olive oil
1 medium onion, chopped
1 1/2 tsp. cumin
1/2 tsp. red pepper flakes
2 tbsp. tomato paste
9 oz. chorizo sausage
2 chicken breasts, poached and shredded
3 cloves garlic, minced
10 oz. frozen corn
10 oz. Rotel, tomatoes with chiles
1 can fat free refried beans
8 oz. black beans, drained
3 c. spinach, torn into pieces
2 c. Monterrey Jack cheese, shredded
1 c. cotija cheese, shredded
Preheat oven to 400 degrees. Lightly spray or grease the bottom and sides of a springform pan.
In a skillet over medium heat, add olive oil, onion, cumin, and red pepper flakes, season with salt and pepper.
Cook until onion has softened, 3 to 5 minutes.
Stir in tomato paste.
Add chorizo and garlic, cook until no longer pink. Add shredded chicken.
Add corn, spinach, diced tomatoes, and black beans.
Stir and cook until spinach has wilted, approximately 2 minutes.
Place one tortilla in the bottom of the springform pan. Spread 1/3 can of the refried beans on the tortilla. Spread about 1 1/2 cups of the beef/chicken mixture evenly on top.
Sprinkle with 1/2 cup cheese.
Repeat with two more layers and top with the last tortilla. Sprinkle with the remaining cheese.
Set springform pan on baking sheet or on foil to catch any drippings while baking.
Bake pie until slightly browned, about 15 to 20 minutes.
Run a knife around the edge of the pan and remove the sides.
Allow to cool slightly, then using 2 wide spatulas, lift the pie from the bottom of the pan and transfer to a serving platter or cutting board.
Cut in wedges and serve with sour cream, salsa and guacamole and cilantro, if desired.
Alternately, line a cookie sheet with foil. Place the tortilla directly on the foil and follow recipe above.