Tortilla Casserole

Prep time:
15 min

Cook time:
15 min

Yield:
12 Servings

Serving Size:
1 Wedge

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)
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

Directions

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.

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.

Ingredients

Directions

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.