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Idaho Tortilla Stack

Yields4 Servings

Idaho Tortilla Stack

 15 oz can black beans, drained and rinsed
 10 oz package frozen corn kernels, thawed
 1 cup mild tomato salsa
 8 oz can tomato sauce
 6 oz pepper Jack cheese, coarsely grated
 ½ cup chopped fresh cilantro
 2 scallions, thinly sliced
 ½ tsp ground cumin
 4 flour tortillas (10")
 1 tbsp olive oil

Place oven rack in lower third of oven and preheat oven to 450 degrees.
Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.


Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.


Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere


Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.

Nutrition Facts

Servings 0

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