Taste fHome OTer Hme BLACK BEAN TORTILLA PIE heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook I minute longer. Stir in beans and broth. Bring to- a boil; cook until liquid is reduced to about 1/3 cup, stirring occa- sionally. Stir in corn and green I found this southwestern en- tree a while ago but decreased the cheese and increased the herbs -originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Peters- burg, New York 6 servings Prep: 50 min. Bake: 15 min. onions; remove from heat. Place I tortilla in a 9-in. spring- form pan coated with cooking spray. Layer with l-1/2 cups bean mixture and l1/4 cup cheese. Repeat layers twice. Top with re- maining tortilla. Place pan on a baking sheet. Bake, uncovered, until heated I tablespoon olive oil I medium green pepper, chopped I medium onion, chopped I teaspoon ground cumin 1/4 teaspoon pepper 3 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained I can (14-1/2 ounces) vegetable broth I package (10 ounces) frozen corn, thawed through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; re- move rim from pan. Cut into 6 wedges. 4 green onions, sliced 4 flour tortillas (8 inches) 1 cup shredded reduced-fat cheddar cheese, divided Each Issue of Taste of Home, a friendly, full-color food maga- zine, includes over 85 taste-tempt- ing recipes. For a sample copy. send $2 to Taste of Home, Suite 4321, PO Box 990, Greendale WI 53129-0990. Visit our Web page at Preheat oven to 400°. In a large skillet, heat oil over medium-high www.tasteofhome.com. Sponsored by: DEPENDABLE FORALLYOUR BLDNG NEED LUMBER 415 2nd Street Paonia 527-4197 Taste fHome OTer Hme BLACK BEAN TORTILLA PIE heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook I minute longer. Stir in beans and broth. Bring to- a boil; cook until liquid is reduced to about 1/3 cup, stirring occa- sionally. Stir in corn and green I found this southwestern en- tree a while ago but decreased the cheese and increased the herbs -originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Peters- burg, New York 6 servings Prep: 50 min. Bake: 15 min. onions; remove from heat. Place I tortilla in a 9-in. spring- form pan coated with cooking spray. Layer with l-1/2 cups bean mixture and l1/4 cup cheese. Repeat layers twice. Top with re- maining tortilla. Place pan on a baking sheet. Bake, uncovered, until heated I tablespoon olive oil I medium green pepper, chopped I medium onion, chopped I teaspoon ground cumin 1/4 teaspoon pepper 3 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained I can (14-1/2 ounces) vegetable broth I package (10 ounces) frozen corn, thawed through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; re- move rim from pan. Cut into 6 wedges. 4 green onions, sliced 4 flour tortillas (8 inches) 1 cup shredded reduced-fat cheddar cheese, divided Each Issue of Taste of Home, a friendly, full-color food maga- zine, includes over 85 taste-tempt- ing recipes. For a sample copy. send $2 to Taste of Home, Suite 4321, PO Box 990, Greendale WI 53129-0990. Visit our Web page at Preheat oven to 400°. In a large skillet, heat oil over medium-high www.tasteofhome.com. Sponsored by: DEPENDABLE FORALLYOUR BLDNG NEED LUMBER 415 2nd Street Paonia 527-4197