Tortilla Pie

Made this on Friday to test it. Then made two on Sunday for our fellowship's Thanksgiving potluck. Mmm mmm! You gotta try this.

1 jar (12 oz) salsa (we use mild)
1 can (8 oz) no-salt-added tomato sauce
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 can (15 oz) no-salt-added whole-kernel corn, drained
1/2 cup packed fresh cilantro leaves
4 (10 inch) low-fat flour tortillas
6 oz shredded reduced-fat Monterey Jack cheese (1 1/2 cups)
reduced-fat sour cream (optional on the side)

1. Preheat oven to 500 degrees. Spray 15 1/2" by 10 1/2" jelly-roll pay with non-stick cooking spray. (We used a cookie sheet.)

2. In small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.

3. Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one-third of cheese. Repeat layering 2 more times, ending with last tortilla.

4. Bake pie until cheese has melted and filing is hot, 10 to 12 minutes. Serve with reduced-fat sour cream, if you like. (We like.)

This recipe is from Good Housekeeping Favorite Recipes: Vegetarian Meals. We've tried several other recipes from this book and they are fantastic!