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Ingredientes
- 1/2 c. Rinsed, liquid removed canned black beans patted dry
- 1/2 c. Fresh corn - (from abt 2 ears)
- 1/2 c. Finely minced red onion
- 3/4 c. Grated extra-sharp white cheddar cheese
- 3/4 c. Grated Monterey Jack cheese
- 4 x Flour tortillas - (7" to 8" dia)
- 1 Tbsp. Extra virgin olive oil
- 1/4 tsp Cayenne
Direcciones
- 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 c. bean mix and about 1/3 c. cheese mix and top with a second tortilla. Make 2 more layers on each tortilla in same manner with remaining bean mix, 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 hrs ahead and chilled, wrapped well in plastic wrap.
- In a small bowl stir together oil and cayenne and lightly brush mix over top of the cake. Bake the cake in middle of oven till golden brown, about 12 to 15 min. Cut cake into wedges and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 59 | 72% |
| Total Fat 6.61g | 8% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 78mg | 3% |
| Potassium 45mg | 1% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.06g | 1% |
| Protein 3.75g | 6% |
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