Tortilla Pie
1 cup frozen corn kernels
2 green onions sliced thin
1 teaspoon ground cumin
1-1/2 cup salsa
1 can 15-19 ounces, low sodium black beans, rinsed and drained
2 large size tortillas
1 package of reduced fat shredded Mexican cheese blend
1 tablespoons cilantro leaves or if you are not a cilantro fan, use parsley
Preheat oven to 450 degrees. 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 three minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans.
Place one tortilla on cookie sheet; top with one cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make two more layers. Top with remaining tortilla and cheese.
Bake pie ten minutes or until heated through. Sprinkle with chopped cilantro. With a sharp knife, cut into wedges and serve. If desired, put a dollop sour cream on top.