1 cup frozen corn kernels
2 green onions, thinly sliced
1 teaspoon ground cumin
1-1/2 cup salsa
1 can low sodium black beans
4 burrito size flour tortillas
1 package Mexican cheese blend
2 tablespoons fresh chopped cilantro leaves
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 10 minutes or until heated
through. Carefully transfer pie to cutting board, sprinkle
with chopped cilantro. With sharp knife, cut into wedges
and serve.
