Vegetarian Tortilla Pie

Ever since the first time I made this last year, it became one of our most frequent "house"meals. It's one of my staples now; I keep the ingredients on hand at all times. It's delicious and easy to make!

From Good Housekeeping Cooking Light (but slightly modified)
4 main-dish servings

4 (10-in.) low-fat flour tortillas
1 jar (12 oz.) medium salsa
1 can (15-16 oz.) no-salt-added black beans, rinsed and drained
about 15 oz. frozen whole-kernel corn, thawed
1/2 cup packed fresh cilantro leaves
6 oz. Monterey Jack cheese, shredded (1 1/2 cups)
reduced-fat sour cream (optional)

• Preheat oven to 350° F.
• In medium bowl, mix the corn, black beans, and cilantro.
• Place 1 tortilla on non-stick cookie sheet. Spread 1/3 of the salsa on tortilla. Top with 1/3 of the bean mixture and then 1/3 of the cheese.
• Repeat layering 2 more times, topping it off with the last tortilla.
• Bake pie until cheese melts and filling is heated through, at least 15 minutes.
• Turn oven up to 450° F for a few minutes, to crisp the tortillas.
• Serve with reduced-fat sour cream if you like.

Also try making this in single layers for a great quesadilla appetizer!