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Ingredients

1 cup medium salsa (try Food Hero's Salsa Roja or Salsa Verde)
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained (or 1 cup frozen corn, thawed)
½ cup packed fresh cilantro leaves
4 whole-wheat tortillas, 10-inch diameter
1 cup (4 ounces) shredded cheese (try Monterey Jack or Mexican blend)

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 500 degrees F. Lightly oil or spray a 10-inch casserole dish. 
  3. In a small bowl, mix salsa and tomato sauce.
  4. In a medium bowl, mix black beans, corn and cilantro.
  5. Place 1 tortilla in baking dish and spread 1/4 of salsa mixture over tortilla. Top with 1/3 of bean mixture and 1/3 of cheese.
  6. Repeat layering 2 more times; spread last of salsa mixture over top of last tortilla.
  7. Bake 12 to 15 minutes, until cheese melts and filling is hot. 
  8. Refrigerate leftovers within 2 hours. 

Notes

  • Try kidney or pinto beans instead of black beans.
  • Add leftover cooked chicken, turkey or ground beef.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Try using Food Hero salsa recipes provided by the Latinx workgroup: Salsa Roja and Salsa Verde.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
12 wedges
Prep time:
15 minutes
Cooking time:
15 minutes
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