1 can (8 ounces) tomato sauce, no salt added

1 cup medium salsa

1 can (15 ounces) kidney bean, drained and rinsed

1 cup frozen corn, thawed

4 whole-wheat tortillas, 10-in. diameter

1 ½ cups reduced-fat cheddar cheese, shredded

Cilantro leaves (optional)

1 Preheat oven to 400 degrees F. Grease a 10-inch baking dish with oil. Reserve ¼ cup pf cheese for the top.

2 In a small bowl, mix tomato sauce and salsa.

3 In a medium bowl, mix beans and corn.

4 Place 1 tortilla in a baking dish and spread ¼ of salsa mixture on it. Top with 1/3 of the bean mixture and 1/3 of the cheese. Repeat the process two more times.

5 Finish the last tortilla and cover with remaining salsa mixture. Then sprinkle reserved cheese on top.

6 Bake 12 to 15 minutes, until cheese melts and filling is hot. Garnish with cilantro leaves (if desired).