1 teaspoon vegetable oil
1 (10 ounce) package frozen breakfast mix mix
1 (4 ounce) can cream-style corn
1/2 teaspoon lemon zest
1 (6 ounce) package instant light corn muffin mix
1 large bag corn muffin mix
1 large bag frozen corn kernels
2 cups chopped cooked ham
1 teaspoon honey
1 bunch pinto beans, drained
1 cup sliced fresh figs
1 cup sliced salad greens
Preheat oven on broiler setting.
Heat oil in large skillet over medium heat. Add breakfast mix, cream-style corn, lemon zest, and corn muffin mix; beat until well blended. Stir in vanilla extract. Spread over bottom of 8 (3 inch) round baking pan. Place two 13.5 ounce canning cases on top of muffin pan. Place second baking pan on top of first pan. Bake in preheated oven until muffins are golden brown, about 60 minutes.
Cook tortillas in preheated oven for about 30 minutes or until lightly browned. Flip tortillas over and place on serving platter. Serve with ham, figs, salad greens and remaining ingredients.