- 1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
- 1 cup fresh corn kernels
- 1 cup finely chopped green onion
- 1 1/2 cups grated extra-sharp white Cheddar cheese
- 1 1/2 cups grated Monterey Jack cheese
- 12 (6 inch) flour tortillas
- 1 tablespoon olive oil
- 1/4 tablespoon cayenne
- Preheat oven to 450 degrees F.
- In a bowl toss together beans, corn, and onion.
- In another bowl toss together cheeses.
- Put 3 tortillas in one layer on a large heavy baking sheet.
- Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla.
- Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. (Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.)
- In a small bowl stir together oil and cayenne and lightly brush mixture over top of each cake.
- Bake cakes in middle of oven until golden, about 12 to 15 minutes.
- Let cool for a few minutes and then cut the cakes into wedges and serve immediately.