Active Time

　　20 min

　　Total Time

　　35 min

　　

Ingredients

Makes 4 main-course servings

　　1 (15-oz) can black beans, drained and rinsed

　　1 (10-oz) package frozen corn kernels, thawed

　　1 cup mild tomato salsa

　　1 (8-oz) can tomato sauce

　　6 oz 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

　　Accompaniment: sour cream

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 450°F.

　　

Step 2

Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.