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Tortilla Casserole

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Number of Servings: 12


  • 1 cup medium salsa
  • 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)
  • 1/2 cup packed fresh cilantro leaves
  • 4 whole-wheat tortillas, 10-inch diameter
  • 1 1/2 cups (6 ounces) shredded low-fat Monterey Jack or Mexican blend cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 500 °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.


  • 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.

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