Pep time 8 minutes, bake 12 minutes, makes 4 main dish servings.
1 jar (12 ounce) medium salsa
1 can (8 ounce) no salt added tomato sauce
1 can (15 to 16 ounces) co salt added whole kernel corn, drained
1/2 cup packed fresh cilantro leaves
4 (10inch) low fat flour tortilla
6 ounces reduced fat Monterey Jack cheese, shredded (1 1/2 cups)
reduced fat sour cream (optional)
Preheat oven to 500F. Spray 15 1/2 inch by 10 1/2 inch jelly roll pan with nonstick cooking spray.
In small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
Place 1 tortilla in prepared jelly roll pan. Spread one third of salsa mixture over tortilla. Top with one third bean mixture and one third of cheese. Repeat layering 2 more times, ending with last tortilla.
Bake pie until cheese melts and filling is heated through, 10 to 12 minutes. Serve with reduced fat sour cream if you like.
