Vegetarian Tortilla Pie

Ingredients

• 1 jar (11 to 12 ounces) medium salsa
• 1 Can (8 ounces) no-salt-added tomato sauce
• 1 Can (15 to 16 ounces) no-salt-added black beans, rinsed and drained
• 1 Can (15 1/4 ounces) no-salt-added whole-kernel corn, drained
• 0.5 cup packed fresh cilantro leaves
• 4 (10-inch) low-fat flour tortillas
• 6 ounces shredded reduced-fat Monterey Jack cheese (1 1/2 cups)
• 0 reduced-fat sour cream (optional)

Instructions

1. Preheat oven to 500 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with non-stick cooking spray.
2. In small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
3. Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one-third of cheese. Repeat layering 2 more times, ending with last tortilla.
4. Bake pie until cheese has melted and filling is hot, 10 to 12 minutes. Serve with reduces-fat sour cream, if you like.
5. For gluten-free, substitute flour tortillas with corn tortillas.