(Snack or dinner)
Start to finish: 20 minutes
Oven: 450 degrees
Nonstick cooking spray
1 cup canned pinto
beans, rinsed and drained
1 cup salsa
4 6-inch corn tortillas
1/2 cup frozen whole kernel corn
1/2 cup shredded
reduced-fat Monterey Jack or cheddar cheese (2 ounces)
1/2 cup shredded lettuce
Lightly coat a 9-inch pie pate with cooking spray; set
aside. Place beans in a small bowl; slightly mash the beans. In a small saucepan or skillet cook and stir beans over medium
heat for 2 to 3 minutes. Set aside.
Spoon 1/4 cup of the salsa into bottom of prepared pie plate. Top with 1 of the
tortillas. Layer half of the mashed beans, 1 tortilla, corn, 1/4 cup of the cheese, 1/4 cup salsa, 1 tortilla, remaining bean
mixture, remaining tortilla, and remaining 1/2 cup salsa
Cover with foil; bake in a 450 degree oven for 12 minutes. (or cover with microwave-safe
plastic wrap; microwave on 100% power (high) for 4 minutes, rotating once.) Remove foil. Sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, 3 minutes more. (Or microwave on high for 30 seconds more.) Top
with shredded lettuce.