Ingredients
1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
1 cup fresh corn kernels
1 cup finely chopped green onion
1 1/2 cups grated extra-sharp white Cheddar cheese
1 1/2 cups grated Monterey Jack cheese
12 (6 inch) flour tortillas
1 tablespoon olive oil
1/4 tablespoon cayenne
Directions
- Preheat oven to 450 degrees F.
- 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 each 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 each cake.
- Bake cakes in middle of oven until golden, about 12 to 15 minutes.
- Let cool for a few minutes and then cut the cakes into wedges and serve immediately.
Note
Created for BUSH'S(R) Beans by Chef Martin Corso, former owner and operator of three successful restaurants.
For more kid-friendly vegetable recipes, visit www.VegetableWithMore.com
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NUTRITION
INFORMATION
Servings
Per Recipe: 6
Amount Per
Serving
Calories: 530
Total Fat: 25.4g
Cholesterol: 55mg
Sodium: 740mg
Total Carbs: 53.3g
Dietary Fiber: 7.1g
Protein: 24.5g
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