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Makes:
12 wedges
Prep time:
15 minutes
Cooking time:
15 minutes

Ingredients

1 cup medium salsa
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) whole-kernel corn, drained (or 1 cup frozen corn, thawed)
½ cup packed fresh cilantro leaves
4 whole wheat tortillas, 10-inch diameter
6 ounces (1 1/2 cups) shredded reduced-fat Monterey Jack or Mexican blend cheese

Directions

  1. Preheat oven to 500 degrees. Lightly oil or spray a 10 inch casserole dish. 
  2. In a small bowl, mix salsa and tomato sauce.
  3. In a medium bowl, mix black beans, corn and cilantro.
  4. 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.
  5. Repeat layering 2 more times; spread last of salsa mixture over top of last tortilla.
  6. Bake 12 to 15 minutes, until cheese melts and filling is hot. 
  7. Refrigerate leftovers within 2 hours. 

Notes

  • 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.