If vegetarian isn't your thing, or to simply make it a bit different, replace one can of black beans with one pound ground beef, cooked and crumbled. Mix with beans and spices and add when beans are called for in the recipe.
Author Angela Litzinger at test.angelaskitchen.com
Ingredients
8 6" gluten free corn tortillas
2tablespoonsoil
1large oniondiced
2cans15 ounces each black beans, drained and rinsed
1cupgluten free salsa
1cupfrozen corn
4green onionsscallions, thinly sliced, plus more for garnish
2garlic clovesminced
1teaspoonground cumin
saltto taste
freshly ground black pepperto taste
2cupsgluten & dairy free cheese substituteshredded (I like melting and drizzling on my Cashew Cheesy Sauce or Easy Pizza "Cheese" for this)
Instructions
Preheat oven to 400°F. Assemble 2 6" springform pans with the bottoms upside down. Lightly oil the bottom and sides of pans; set aside.
In a skillet over medium-high heat, heat the oil and cook onions until translucent. Add beans, salsa, corn, garlic, cumin, and salt and pepper. Stir to combine.
Place one tortilla in the bottom of each prepared pan. Dividing between the two pans, spread a third of the bean mixture, then 1/2 cup dairy free cheese (1/4 cup in each pan). Repeat with two more layers. Top with the last tortilla, and sprinkle with remaining 1/2 cup cheese substitute.
Bake at 400 degrees F until the top is lightly browned and everything is heated through, about 15 minutes. Run a sharp knife around edge of pan and remove sides. Sprinkle extra green onions on top for garnish. Cut into wedges using a serrated knife and top with your favorite toppings , such as salsa or guacamole.