Corn and Black Bean Tortilla Tart

WHY THIS RECIPE WORKS? Our simple, flavorful tortilla tart tastes as good as it looks: Savory layers of mashed, spiced black beans, sautéed corn, fresh tomatoes, and cheese are layered between crisped flour tortillas. For a boldly flavored base element, we combined black beans with onion, garlic, jalapeño, cumin, and vegetable broth; we mashed the beans for a spreadable texture. Sautéed corn, diced tomatoes, lime juice, scallions, and cilantro made for a bright, fresh layer. We liked cheddar cheese for its sharp full flavor, along with queso fresco for contrasting tangy saltiness. We lightly oiled the tortillas to help them crisp without burning. The melty cheese glued the layers together for a cohesive final dish. We prefer the taste and texture of fresh corn, but frozen, thawed corn kernels can be used.

SERVES: 4 to 6

INGREDIENTS:

• ¼ cup extra-virgin olive oil
• 2½ cups fresh or thawed frozen corn
• 2 large plum tomatoes, cored and cut into ¼-inch pieces
• 4 scallions, sliced thin
• 2 tablespoons minced fresh cilantro
• 1 teaspoon lime juice
• Salt and pepper
• 1 onion, chopped fine
• 1 jalapeño chile, stemmed, seeded, and minced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed
• ¾ cup vegetable broth
• 4 (10-inch) flour tortillas
• 6 ounces cheddar cheese, shredded (1½ cups)
• 2 ounces queso fresco, crumbled (½ cup)

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes. Transfer to a large bowl and let cool slightly. Stir in tomatoes, scallions, 1 tablespoon cilantro, and lime juice, and season with salt and pepper to taste.
2. Wipe skillet clean with paper towels. Add 1 tablespoon oil and onion to the skillet and cook over medium heat until softened, 3 to 5 minutes. Stir in jalapeño, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth and cook until the liquid has nearly evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and mash the beans with a potato masher until mostly smooth. Season with salt and pepper to taste.
3. Line a rimless or inverted baking sheet with parchment paper. Lightly brush both sides of the tortillas with the remaining 2 tablespoons of oil. Place 1 tortilla on the prepared sheet. Spread one-quarter of mashed beans over the top, leaving a ½ inch border around the edge. Sprinkle with one-quarter of the corn mixture, one-quarter of cheddar, and one-quarter of queso fresco. Repeat with the remaining tortillas, beans, corn, cheddar, and queso fresco to make a layered tart.
4. Bake the tart until the cheese is melted and slightly browned, 20 to 25 minutes. Let it cool on the baking sheet for 5 minutes, then slide it onto a cutting board using the parchment; discard the parchment. Sprinkle the remaining 1 tablespoon of cilantro over the top. Cut into wedges and serve.

TIP:

ASSEMBLING TORTILLA TART

• Spread mashed beans onto prepared tortilla; leave ½-inch border around edge. Sprinkle with corn mixture and cheese. Place next tortilla on top; repeat.