Spicy chicken-tortilla pie
2 cups shredded cooked chicken breast
1/4 cup salsa
1 cup black beans
1/2 teaspoon cumin
1/4 cup chopped jalapenos from a can
1/4 cup corn from a can
4 multigrain flour tortillas
1/2 cup reduced-fat shredded cheddar cheese
Preheat oven to 425 degrees.
Combine chicken and salsa.
Mash the black beans and add the cumin.
Spread 1/4 cup mashed black beans over each tortilla. Top each with chicken/salsa mixture, corn, jalapenos and cheese. Stack tortillas in bottom of a 9-inch dish coated with cooking spray. Bake at for 10 to 15 minutes, until the cheese melts. Serve immediately. Makes 4 servings.