• 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)
• 1/2 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

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.

Refrigerate leftovers within 2 hours.