Best Corn Black Bean Tortilla Cakes Recipes

Corn and Black Bean Tortilla Cakes image

Yield Serves 6

Number Of Ingredients 8

1 cup rinsed and drained canned black beans, patted dry
1 cup fresh corn (from about 2 ears)
1 cup finely chopped red onion
1 1/2 cups grated extra-sharp white Cheddar cheese (about 6 ounces)
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
twelve 6- to-7 inch flour tortillas
1 tablespoon olive oil
1/4 teaspoon cayenne

Steps:

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.
Preheat oven to 450°F.
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. Cut cakes into wedges and serve immediately.

CORN & BLACK BEAN TORTILLA CAKES image

Yield 4 cakes

Number Of Ingredients 7

1 can rinsed and drained black beans, pat dry
1 cup fresh uncooked corn (2 cobs)
1 cup finely chopped red onion
1 1/2 cups grated sharp old orange Cheddar cheese
1 1/2 cups grated Jarlsberg cheese
12 small 6" flour tortillas
1 tbsp olive oil mixed with 1/4 tsp cayenne

Steps:

In a bowl combine beans, corn, & onion. In another bowl combine the 2 cheeses. Put 4 tortillas on a heavy baking sheet. Sprinkle each with 1/3 cup bean mixture & top with 1/3 cheese. Do one more layer of same. Top with tortilla. Brush on oil. Bake 10 - 12 minutes middle rack (450) until browned. Makes 4 cakes. Cut into wedges.