We didn't invent the concept of a lasagna-esque tortilla pie, a fusion of Italian forms and Mexican flavors. We just perfected it. Yes, we should be humble, but it's hard to be humble when we've developed such deliciousness. Black beans, corn, and tomatoes form the filling, tortillas the "noodle" layers, and there's also not one, but two kinds of cheese. With salsa and sour cream on top, we think you'll agree: We've come as close to perfection as possible here.
Drain black beans.
Core tomatoes and cut into ¼" dice.
Mince cilantro (no need to stem).
Toast the Tortillas
Place a large non-stick pan over medium-high heat and add ½ Tbsp. olive oil.
Working in batches, place tortillas in hot pan and cook until lightly toasted, 15-30 seconds per side. Add ½ Tbsp. olive oil between batches.
Transfer tortillas to a plate.
Reserve pan; no need to wipe clean.
Cook the Filling
Return pan used to toast tortillas to medium-high heat and add 1 tsp. olive oil to hot pan.
Add beans, half the tomatoes (reserve remaining for pico de gallo), corn, and a pinch of salt, and pepper. Stir occasionally until warmed through, 3-4 minutes.
Remove from burner.
Assemble and Bake the Pie
Layer half the tortillas in prepared casserole dish. For best results use an 1½-quart casserole dish.
Add half the filling, ⅓ the sauce, and ⅓ the mozzarella cheese. Top with remaining tortillas, remaining filling, remaining sauce, and remaining mozzarella cheese.
Bake in hot oven until cheese is bubbly, 15-18 minutes.
While pie bakes, make pico de gallo.
Make Pico de Gallo and Finish Dish
Combine remaining tomatoes, cilantro, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Serve family-style, garnishing with pico de gallo, sour cream, and queso fresco. Bon appétit!