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Preheat oven to 500F/260C. |
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1 cup |
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250 mL |
medium salsa |
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Combine in a bowl. |
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1/2 cup |
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125 mL |
water |
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1 can (5.5 oz) |
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1 can (156 mL) |
tomato paste |
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1 can (15 oz) |
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1 can (540 mL) |
black beans, drained |
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Combine in a bowl. |
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1 can (12 oz) |
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1 can (341 mL) |
corn, drained |
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1/2 cup |
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125 mL |
fresh cilantro leaves |
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2 cups |
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500 mL |
Monteray Jack cheese |
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Grate. |
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4 |
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4 |
soft tortillas |
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Place one tortilla on a greased |
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baking sheet. |
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Top with 1/3 salsa mixture, |
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1/3 bean mixture, 1/4 cheese. |
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Top with another tortilla; |
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repeat as above. |
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Repeat (another tortilla, etc.) |
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End with the last tortilla. |
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Top with remaining cheese. |
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Bake until filling is hot and |
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cheese is melted |
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(about 10-12 minutes). |
