tortilla-pie-231795.json

{
    "directions": [
        "Put oven rack in lower third of oven and preheat oven to 450\u00b0F.",
        "Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.",
        "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.",
        "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.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Cheese",
        "Tomato",
        "Bake",
        "Quick & Easy",
        "Dinner",
        "Casserole/Gratin",
        "Corn",
        "Tortillas",
        "Gourmet"
    ],
    "title": "Tortilla Pie",
    "url": "http://www.epicurious.com/recipes/food/views/tortilla-pie-231795"
}