1 package (12 ounces) corn or quinoa dough, broken into pieces
1 (16 ounce) can whole kernel corn, drained
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 flour tortilla
4 cherry tomatoes (optional)
1 onion, chopped
1 (8 ounce) sweet potato, cut into 1 inch slices
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place corn- or quinoa-dusted pasta in bottom of 9x13 inch dish. Top with cooked corn and quinoa mixture and top with cheese.
Bake in preheated oven for 30 to 35 minutes, or until crisp with tops of corn.