Fun to make and to eat. Need a springform pan and burritos sized to fit!
2 T olive oil
1 red onion, chopped
1 green and 1 red bell pepper, diced
3 cloves of garlic, pressed
1 t chili powder
1 t oregano
2 t lime juice
a dash of hot sauce
salt and pepper to taste
1/4 c fresh cilantro, minced
1 can black beans, rinsed
1 can great northern beans, rinsed
1 c frozen corn
1 package whole wheat tortillas to fit springform pan
1 lb Monterey Jack cheese, grated
guacamole or fresh avocados
Heat oil in a skillet, and saute onions, peppers, garlic, chili powder and oregano until vegetables are tender, add the corn and cook until thawed, stirring frequently. Remove from heat and add salt, pepper, hot sauce, lime juice and cilantro. Transfer half the mixture into a large bowl and stir in the black beans. Add the white northern beans to the mixture remaining in the skillet and mix.
Heat oven to 350 degrees.
Line the bottom of the springform pan with a tortilla. Alternate layers of black bean mixture, white bean mixture and cheese with tortillas. End with a tortilla and brush that with a little olive oil. Bake for 40 minutes. Cool for 5-10 minutes before removing the pie from springform pan and serve.