Mexican Layered Pie

Here's a twist on the traditional Mexican wrap!
It looks amazing to serve as a dish. It keeps well, and makes for great leftovers that can be easily transported.
My daughter loves the way the tortilla layers become similar to "pastry"!

You'll need:
1 can black beans
1 can crushed tomatoes
1 can corn kernels
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
4 tortillas (or more)
1/4 cup salsa
Optional: chilli

Drain the beans & place them in a bowl with the cumin, paprika, oregano & chilli (if using). Mash the beans well. Add the tomatoes and combine.

Place one tortilla on the bottom of a large circular casserole dish. 
Top with 1/3 of the bean mixture. Spread evenly over the tortilla. Place 1/3 of the drained corn on top of the bean mix.

 




Follow with a tortilla, more bean mix & more corn.
Repeat 3 layers.
Finish with a tortilla layer & then spread the top of the last tortilla with the salsa.

Bake at 200C for 20 minutes.

Slice and serve.