There it is: page 349 of McDougall Progra for Healthy Heart
Jule's Black Bean Torta
3 c cooked black beans
1/3 c veggie broth
2 c finely chopped red onion
2 c finely chopped mixture of veggies (zucchini, celery, bell peppers, etc)
2 cloves garlic, minced
1 c frozen corn kernels, thawed and drained
1 teaspoon ground cumin
1/4 teaspoons crushed red peppers
2 c fresh salsa
6 8-inch corn tortillas
Place the beans and veggy broth into a food processor and process until fairly smooth. Set aside. Saute the onion, veggies, and garlic in a small amount of water or broth for 10 minutes. Add the corn, cumin and red pepper and cook for 3 minutes more. Remove from heat and set aside.
Preheat oven to 375 degrees
Place 1 tortilla on the bottom of an 8 inch springform pan (or 8-inch cake pan lined with parchment paper. Spread with 1/2 c bean mixture, then 1 cup veggie mix, then 1/3 c salsa. Continue to layer in same order.
Bake for 45 minutes. Let rest for 5 minutes before cutting into wedges.
Here's what it looked like: Julie's Black-bean Torta
, on Flickr