cup frozen corn kernels
green onions, thinly sliced
teaspoon ground cumin
can low-sodium black beans, rinsed and drained
burrito-size flour tortillas, 96% fat-free
package reduced fat 2% shredded Mexican cheese blend
tablespoons chopped fresh cilantro leaves
1.Preheat oven to 450 degrees. Spray large cookie sheet with cooking spray. 2.Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans. 3.Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese. 4.Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.