Prep Time
10 min
Cook Time
35 min
Yields
4 servings
All the flavours of a Mexican feast baked into a quick and easy dish.
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ingredients
1
can (540 ml) black or kidney beans, drained and rinsed
1
can (250 ml) corn kernels, thawed if frozen
¾
cup chunky salsa
2
Tbsp chopped fresh cilantro
2
tsp chili powder
½
tsp ground cumin
4
small whole wheat flour tortillas (about 7 inches/18 cm in diameter)
1 ¼
cup cherry or grape tomatoes, quartered and divided
1
cup shredded Canadian Monterey Jack cheese, divided
¼
cup broken tortilla chips, preferably baked
4
Kalamata olives, halved
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directions
Step 1
Preheat oven to 350°F (180°C). Butter a 11 x 8-inch (2 l) baking dish.
Step 2
In a medium bowl, coarsely mash beans. Stir in corn, salsa, cilantro, chili powder and cumin.
Step 3
Place 2 tortillas overlapping, in bottom of prepared dish and spread half of the bean mixture. Top with 1/2 cup (125 ml) tomatoes and sprinkle with 1/3 cup (75 ml) Canadian Monterey Jack cheese. Top with remaining tortillas, bean mixture, 1/2 cup (125 ml) tomatoes and half of the remaining cheese. Bake for 25 minutes or until heated through and tomatoes have softened. Top with tortilla chips, olives and remaining tomatoes and cheese. Bake for 10 minutes.