1 T. grapeseed oil (or olive oil)
1 can fat free refried beans
4-5 scallions, chopped
chopped green chiles, use as many as you like, canned or fresh
1 tomato, diced
1 bunch cilantro, chopped
½ tsp. cumin
1 can Mexican style corn, or fresh
sliced black olives
shredded Mexican blend cheese
Preheat oven to 350 degrees.
Heat the oil in a skillet.
Place a corn tortilla in the oil and let it sizzle for about 15 seconds, then flip it over and do the same on the other side. Take it out and let it drain the excess oil onto a paper towel on a plate. Repeat with remaining tortillas.
In a small bowl, combine refried beans and cumin. You can get creative here. I used a bold taco seasoning that I purchased from Penzey’s Spices. If you like it spicy, add some cayenne. You could also use chili powder or just season the beans to taste with salt and pepper.
Place bottom layer tortillas on a cookie sheet and top with a layer of the beans. Sprinkle top with scallions.
Put second layer tortilla on top and add corn, olives, scallions, green chiles, tomatoes, cilantro, and cheese.
Stick it in the preheated oven for about 20 minutes or until the cheese is melted.
Top with more tomato, cilantro, salsa and a dollop of sour cream.