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