Ingredients

The following ingredients have 6 Servings
  • 4 tortillas (10-inch)
  • 1 tablespoons canola oil
  • 1 large onion, minced
  • 1 jalapeno chile, cored, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • salt and freshly ground pepper
  • 2 15 oz. cans black beans, dried and rinsed
  • 1 1/2 cups water
  • 1 10 oz. package frozen corn
  • 1-1 1/2 cups shredded, cooked, seasoned chicken breast
  • 4 plum tomatoes, diced
  • 4 scallions, thinly sliced for garnish
  • 3 cups shredded cheddar cheese

Instruction

  • Preheat oven to 400 degrees F. In a large skillet over medium-high heat, and heat the canola oil.
  • Add the onion, garlic, and jalapeno, and cumin. Add salt and pepper to season.
  • Cook until onion is soft and translucent, about 5-7 minutes. Add beans and water. Bring to a boil.
  • Reduce heat to medium and simmer until the water has practically evaporated about 8-10 minutes.
  • Add the corn, chicken, and tomatoes and scallions. Mix to combine and remove from heat. Season with salt and freshly ground black pepper to taste.
  • With a paring knife, trim tortillas to fit a 9-inch springform pan using the bottom of the pan as a guide.
  • Put springform pan back together and spray with cooking spray. Place one tortilla in the bottom of the pan.
  • Spread 1/4 of the bean mixture and cover with 3/4 cup of shredded cheese. Repeat process three times.
  • Cover the top layer of beans with 1 cup of shredded cheese.
  • Bake for 20-25 minutes until warm throughout and cheese is melted.
  • Sprinkle with scallions and remove from pan, leaving the bottom intact. Cut into wedges and serve.