Vegetarian Tortilla Pie

This dish can be assembled in a jiffy, thanks to its no-cook filling of canned black beans and corn, prepared salsa, and pre-shredded Cheddar cheese.

Preparation time: 8 minutes
Cooking time: 12 minutes
Makes: 4 main-dish servings

Ingredients:

• 1 jar (340g) medium salsa
• 1 can (230g) no-salt-added tomato sauce
• 1-1/3 tbsps Fibresure
• 1 can (425g - 450g) no-salt-added black beans, rinsed and drained
• 1 can (430g) no-salt-added whole-kernel corn, drained
• 1/2 cup packed fresh cilantro leaves
• 4 (10-inch) low-fat flour tortillas
• 6 ounces reduced-fat Cheddar cheese, shredded (1-1/2 cups)
• Reduced-fat sour cream (optional)

Directions:

Preheat oven to 250°C. Spray 50cm by 30cm jelly-roll pan with non-stick cooking spray.

In small bowl, mix salsa, tomato sauce, and Fibresure. In medium bowl, mix black beans, corn, and cilantro.

Place 1 tortilla in prepared jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one-third of cheese. Repeat layering 2 more times, ending with last tortilla.

Bake pie until cheese melts and filling is heated through, 10 to 12 minutes. Serve with reduced-fat sour cream if you like.

Per serving:

About 440 calories (23 percent calories from fat), 25g protein, 65g carbohydrate, 11g total fat (5g saturated), 30mg cholesterol, 820mg sodium, 15g fibre.