Ingredients

1 tablespoon olive oil1 medium green pepper, chopped1 medium onion, chopped1 teaspoon ground cumin1/4 teaspoon pepper3 garlic cloves, minced2 cans (15 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) vegetable broth1 package (10 ounces) frozen corn, thawed4 green onions, sliced4 flour tortillas (8 inches)1 cup shredded reduced-fat cheddar cheese, divided

Preparation

Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer.

Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat.

Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.

Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.