1 (15oz) can Butter Kernel® Whole Kernel Gold Corn, drained
1 (15oz) can black beans, drained, rinsed
2 (8oz) cups shredded Cheddar or Monterey Jack cheese (low fat)
1/4 cup chunky salsa
2 tablespoons chopped fresh cilantro (optional)
12 (8in) plain or flavored flour tortillas
Spray unheated 10-inch skillet or griddle with nonstick cooking spray.
In large bowl, stir together corn, black beans, cheese, salsa and cilantro. Spread 4 tortillas with half of the mixture. Top with 4 more tortillas; press down. Spoon remaining topping over second layer of tortillas. Top with remaining 4 tortillas; press down.
Cook each stack in skillet over medium heat 1 1/2 to 2 minutes per side or until light golden brown. Cut each into 6 wedges to serve.