Yes, I am cooking.
I took my time, tasted along the way, and voila! I think it turned out pretty good. IMHO
12 small corn tortillas
1 can reduced sodium black beans
1 cup reduced fat cheese
1 cup tomato sauce
¼ large red onion
4 garlic cloves
1 cup frozen corn
¼ teaspoon kosher salt,
1 teaspoon cilantro (was out of fresh)
½ teaspoon cumin
1 8 inch round baking pan
Chop onion and garlic. Spray skillet and sauté onions until translucent. Add garlic to skillet. Add salt to taste. Next add frozen corn to skillet. Drain beans in the can and add to skillet. Cook until thick consistency. Add tomato sauce. Cook until consistency until most of the moisture has evaporated. You want the filling to not run.
Cut tortillas in half and layer the bottom of the baking pan. Make sure to spray the pan with oil spray.
Layer tortillas, filling, and cheese. Repeat. Sprinkle cheese on top.
Bake for 20 minutes at 400° or until cheese has a golden bubbles.
Remove from oven and let sit for a few minutes. Cut and serve.
I have even calculated the calories for you!
Serving size is ¼ of pie with 598 calories and 320 mg of sodium.
I think if I use low fat tortillas and less cheese, I could cut that number down significantly.