Black Bean Tortilla Pie

Prep: 50 min.
Bake: 15 min.
Yield: 6 servings

1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tsp. ground cumin
1/4 tsp. pepper
1 T. olive oil
2 cans black beans, rinsed and drained
1 can (14oz) vegetable broth
1 pkg (10 oz) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
1 C. (4oz) shredded reduced-fat cheddar cheese, divided

In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 C. Stir in corn and green onions; remove from the heat.
Place one tortilla in a 9-in. springform pan coated with nonstick cooking spray. Layer with 1-1/2 C. bean mixture and 1/4 C. cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
Bake, uncovered, at 400 for 15-10 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

*Taste of Home:Light and Tasty, Feb/Mar 2006*