Monterey Jack Cheese and black bean salsa layered between stacked tortillas.
1 and 1/2 cups seeded diced tomatoes
1/2 cup each whole kernel corn, diced red bell pepper and unpeeled, diced zucchini
1/3 cup grated carrots
1 jalapeno pepper, seeded and minced
1 clove garlic minced
1 and 1/2 tsp ground cumin
3/4 tsp chili powder
1 cup canned black beans drained and rinsed
1/4 cup chopped fresh cilantro
1 tbsp lime juice
4 7inch tortillas
1 cup shredded monterey jack cheese
1/4 cup green onions
1/3 cup sour cream
1/2 cup chopped lettuce
Preheat oven to 400F. Spray a medium, non stick saucepan with non stick spray. Add 1 cup tomatoes, plus next 9 ingredients. Cook andstir for 5 minutes, until vegetables are softened. Add beans and cook for 2 more minutes. Remove from heat and stir in cilantro and lime juice.
Spray a baking sheet (I usually use a casserole dish) with non stick spray. Place one tortilla in the middle of tray. Spoon 1/3 bean mixture over torilla , followed by 1/4 cheese. Repeat layering 2 more times. Place final tortilla on top and sprinkle with last bit of cheese and green onions.
Bake for 15 to 20 minutes or until cheese is melted and tortillas turn golden brown around edges. Remove from oven and slice into four wedges. Top with sour cream, remaining tomatoes and lettuce. Serve immediately.