Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  rinsed and drained canned black beans -- patted dry
  1                cup  fresh corn -- (from about 2 ears)
  1                cup  finely chopped red onion
  1 1/2           cups  grated extra-sharp white cheddar cheese -- (about 6-ounces)
  1 1/2           cups  grated monterey jack cheese -- (about 6 ounces)
  12                    flour tortillas -- 6- to 7-inch
  1         tablespoon  olive oil
     1/4      teaspoon  cayenne

Preparation:

In a bowl, toss together beans, corn, and onion. In another bowl, toss together cheeses. Put 3 tortillas in one layer on a large heavy baking sheet. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap. Preheat oven to 450 F. In a small bowl, stir together oil and cayenne and lightly brush mixture over top of each cake. Bake cakes in middle of oven until golden, about 12 to 15 minutes. Cut cakes into wedges and serve immediately.

Nutritional Information:

510 Calories (kcal); 13g Total Fat; (22% calories from fat); 13g Protein; 85g Carbohydrate; 0mg Cholesterol; 692mg Sodium