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Corn and Black Bean Tortilla Tart

Hip Foodie Mom
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 15 ounce can

Black beans

2 tbsp

Cilantro, fresh

2 1/2 cups

Corn, fresh or thawed frozen

3

Garlic cloves

1

Jalapeno chile

1

Onion, fine

2

Plum tomatoes, cored and cut into 1/4-inch pieces, large

4

Scallions, thin

3/4 cup

Vegetable broth

1 tsp

Lime juice

1

Salt and pepper

1/2 cup

Olive oil, extra virgin

1 tsp

Cumin, ground

4

(10-inch) flour tortillas

6 oz

Cheddar cheese

2 oz

Queso fresco