Corn and Black Bean Tortilla Cakes

Prep time:20 min Cook time:15 min

2 cups rinsed and drained canned black beans, patted dry
2 cups fresh corn (removed from 4 ears) or bag of frozen , thawed, drained
2 cups finely chopped red or Vidalia onion
3 cups grated cheddar cheese (12 oz)
3 cups Monteray Jack cheese, grated
18 6-to 7 inch flour tortillas
2 tbsp olive oil

In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 6 tortillas in one layer on 2 baking sheets. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla. Make another layer on top of each tortilla and end with third tortilla on top of each. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled wrapped well in plastic wrap or foil. Preheat oven to 450 degrees. Brush oil over top of each cake. Bakes cakes in middle of oven until golden, about 12-15 minutes. Cut into wedges and serve immediately. (You can make these with another layer, but I don’t find that necessary)