Layered Tortilla, Bean,tomato, and Cheese Pie (Light)

• drained canned corn↗1 cup
• vegetable oil↗2 teaspoons
• chopped onion1⁄2 cup
• minced garlic2 teaspoons
• chopped sweet red pepper1 cup
• chopped sweet green pepper1⁄2 cup
• pasta sauce↗1 1⁄2 cups
• dried basil↗1 1⁄2 teaspoons
• chili powder↗1 teaspoon
• ground cumin↗1 teaspoon
• canned black beans, rinsed and drained↗1 1⁄2 cups
• white kidney beans, rinsed and drained↗1 1⁄2 cups
• shredded light mozzarella cheese↗1 cup
• shredded light cheddar cheese↗1⁄2 cup
• grated parmesan cheese2 tablespoons
• large flour tortillas↗5

Step-by-step instructions

1. 1

   Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray.

2. 2

   In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.

3. 3

   In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.

4. 4

   In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.

5. 5

   Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable–bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.

6. 6

   Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.