Vegetarian Tortilla Pie

My husband surprised me with this amazing Tortilla Pie tonight. I didn't know he could cook so well... but then it turned out he picked out the easiest recipe from the cook book :) This is the best Mexican-style dish I've had in a while.

• 11-12 oz chunky salsa (make sure it doesn't have a lot of liquid. Otherwise your pie might turn out a bit soggy) 
• 1 8 oz can tomato sauce
• 1 can black beans, rinsed and drained
• 1 can whole-kernel corn, drained
• 1/2 cup packed fresh cilantro leaves, chopped
• 4 10-inch flour tortillas
• 6 oz shredded Monterey Jack cheese (or a Vegan substitute)
• cilantro and cheese for garnish

Preheat oven to 350F. Cover a baking sheet with tin foil. Spray with cooking spray.

In a small bowl combine salsa and tomato sauce. In another bowl combine black beans, corn, and cilantro leaves. Mix well.

Place one tortilla on the baking sheet. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one third of cheese. Repeat for two more layers. Top with fourth tortilla.

Bake until pie heats through and cheese melts, about 10 minutes, taking care not to burn top tortilla. Serve with more fresh cilantro and sour cream (optional).

The recipe is adapted from "Vegetarian Meals" by Good Housekeeping, p. 115.