Great for lunch or a light meal.
Ingredients
4 large flour tortillas (10 inch diameter)
Cooking spray
1 cup medium spicy thick and chunky salsa
1 teaspoon cumin
2 Tablespoons fresh cilantro
1 can (15 ounces) black beans
1 can (4.5 ounces) green chilies, chopped
1 cup canned or frozen or fresh cooked corn kernels
1 1/2 cups shredded Mexican cheese mix
Instructions
Preheat oven to 450 degrees. Place the tortillas on two baking sheets. Spray tops of each with cooking spray. Bake for 4 minutes or until puffy.
Meanwhile, in medium sized bowl, stir together the salsa, cumin and cilantro. If the salsa has a lot of liquid in it, drain it in a sieve before using.
Drain and rinse the beans and green chilies in a colander.
Add then to the bowl along with the corn. stir to combine.
Spoon the bean mixture on top of the tortillas, spreading in an even layer. Top each tortilla with cheese. Bake for 5 - 6 minutes or until cheese is melted and the edges are golden brown.