About this recipe:I've made this quick and colourful appetiser for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces-- or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.
1 (12 inch) flour tortilla
80 g shredded Cheddar/Monterey Jack cheese blend
80 g whole kernel corn, drained
80 g diced red bell pepper
120 g black beans, drained
1 chopped green onion
Directions Prep:5min › Cook:5min › Ready in:10min
Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.