1 (11 to 12 oz.) jar medium salsa
1 (8 oz.) can no-salt tomato sauce
1 (15 to 16 oz.) can black beans
1 (15 oz.) can whole kernel corn, drained
1/2 c. packed fresh cilantro leaves or other seasoning
4 (10-inch) tortillas
6 oz. shredded reduced fat Monterey Jack cheese
reduced fat sour cream

Preheat oven to 500°F. Spray 15 x 10 jelly roll pan with nonstick cooking spray.

In small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn and cilantro. Place 1 tortilla in jelly roll pan. Spread 1/3 of salsa mixture over tortilla. Top with 1/3 of bean mixture and 1/3 of cheese. Repeat layering 2 more times, ending with last tortilla.

Bake pie 10 to 12 minutes until cheese melts and filling is hot. Serve with sour cream.

Makes 4 main dish servings.

Each serving without sour cream has 440 calories, 25 g protein, 65 g carbohydrate, 11 g. total fat, 30 mg cholesterol and 920 mg. sodium.