Corn Tortilla Pie
With Corn and Whole Pinto Beans
2 Tio Pablo Corn Tortillas 24cm
4 Tbl olive oil
La Morena Red Mexican Sauce 210g
1 small white onion, sliced
1 spring onion, chopped
1 tsp fresh red chilli, minced (optional)
200g whole corn kernels (canned and drained or frozen)
200g whole pinto beans (canned and drained)
1 cup grated tasty cheese
Salt and coarse black pepper to season
Handful of mesclun lettuce to top
Brush 1 tablespoon of olive oil onto each side of a corn tortilla and place flatly onto the bottom of a round, 10 inch baking dish.
Spoon ½ of La Morena Red Mexican Sauce onto tortilla and spread evenly.
Sprinkle on top the onion, spring onion, chilli, corn (save a few spoonfuls) and pinto beans.
Whisk up eggs in a separate bowl, and stir in ¾ cup of cheese. Season with salt and pepper. Pour mixture on top of veggies.
Brush each side of a second corn tortilla with olive oil and place on top. Spread on the rest of Red Mexican sauce and sprinkle on the remaining corn and cheese.
Fan bake in oven at 180°C for about 15 minutes, until the cheese is bubbling and browned.
Remove from oven, top with mesclun and serve warm.