Recipe: Idaho Tortilla Stack (baked, using beans, corn, salsa and cheese)

IDAHO TORTILLA STACK

1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen corn kernels, thawed
1 cup mild tomato salsa
1 (8 ounce) can tomato sauce
6 ounces pepper Jack cheese, coarsely grated (2 cups)
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas (burrito-size)
1 tablespoon olive oil

Place oven rack in lower third of oven and preheat oven to 450 degrees F.

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.

Makes 4 servings
Source: Idaho Bean Commission