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| Prep Time: 35 Minutes Cook Time: 35 Minutes
¾ Cup no-salt-added salsa 1 (14 ½- ounce) can no-salt Added whole Tomatoes, drained and chopped 1 (10- ounce) package frozen Chopped onion, celery, and Pepper blend, thawed 1 (15-ounce) can black beans, Drained ¼ Teaspoon salt 3 (8-inch) flour tortillas Vegetable cooking spray 1 Cup (4 ounces) shredded Reduced-fat Monterey Jack cheese
Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 10 minutes. Stir in beans and salt; cook 5 additional minutes. Place 1 tortilla in bottom of a 9-inch deep-dish pie plate coated with cooking spray. Spoon one-third of bean mixture over tortilla. Repeat layers with remaining 2 tortillas and bean mixture. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes or until cheese melts. Serves: 4
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