1 - 16 oz can Refried black beans
1 - 15 oz can Whole kernel corn
1 - 15 oz can Spanish rice
1.5 cups Shredded cheese (mexican blend)
1/4 cup Chipotle salsa
2 Pillsbury ready-bake pie crusts
Preheat oven to 425 degrees.
Unroll first pie crust and place in bottom of 8" pie dish.
Scoop out refried beans and spread across the pan for the first layer.
Place a tostada on top of the beans. Drain liquid from corn, then pour corn on top of the tostada and spread evenly, for the second layer.
Place a tostada on top of the corn. Drain rice and pour on top of tostada and spread evenly for the third layer.
Place a tostada on top of rice. Spread salsa on top of tostada for fourth later, then sprinkle cheese evenly for the fifth and final layer.
Unroll pie shell and place on top. Crimp edges for presentation, and cut four to five half-inch vents in the top.
Bake for 35 minutes. Pie will b loose so I recommend letting it cool for about 10-15 minutes before serving.