Shelly's Recipe

TEX-MEX BAKE

Category: Main Dishes

1 can black or kidney beans, drained and rinsed
1 can corn kernels, thawed if frozen
3/4 cup chunky salsa
2 tbsp chopped fresh cilantro
2 tsp chili powder
1/2 tsp ground cumin
4 small whole wheat flour tortillas (about 7 inches)
1 1/4 cups cherry or grape tomatoes, quartered and divided
1 cup shredded Canadian Monterey Jack cheese, divided
1/4 cup broken tortilla chips, preferably baked
4 Kalamata olives, halved

Preheat oven to 350. Butter a 11 x 8-inch baking dish.

In a medium bowl, coarsely mash beans. Stir in corn, salsa, cilantro, chili powder and cumin.

Place 2 tortillas overlapping, in bottom of prepared dish and spread half of the bean mixture. Top with 1/2 cup tomatoes and sprinkle with 1/3 cup Canadian Monterey Jack cheese. Top with remaining tortillas, bean mixture, 1/2 cup tomatoes and half of the remaining cheese. Bake for 25 minutes or until heated through and tomatoes have softened. Top with tortilla chips, olives and remaining tomatoes and cheese. Bake for 10 minutes.