(1 1/2 cups) shredded reduced-fat Monterey Jack or Mexican blend cheese
Preheat oven to 500 degrees. Lightly oil or spray a 10 inch casserole dish.
In a small bowl, mix salsa and tomato sauce.
In a medium bowl, mix black beans, corn and cilantro.
Place 1 tortilla in baking dish, and spread 1/4 of salsa mixture over tortilla. Top with 1/3 of bean mixture and 1/3 of cheese.
Repeat layering 2 more times; spread last of salsa mixture over top of last tortilla.
Bake 12 to 15 minutes, until cheese melts and filling is hot.
Refrigerate leftovers within 2 hours.
Try kidney or pinto beans instead of black beans.
Add leftover cooked chicken, turkey or ground beef.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.