Ingredients for 4 servings
1 can low-sodium black beans
1 cup frozen corn kernels
1 package reduced-fat (2%) shredded Mexican cheese blend
1 tsp. ground cumin
1 ½ cup salsa
2 green onions
2 tbsp. chopped fresh cilantro leaves
4 burrito-size flour tortillas (96% fat-free)
Preheat oven to 450°F. Spray large cookie sheet with cooking spray.
Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans.
Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and ½ cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.
Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.