1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Mexican Cheese
Cooking spray
1 or 2 jalapenos/serrano peppers sliced
Lite sour cream (side)
1/2 Onion
Handfull Cilantro
half (small) can of corn
Instructions
Preheat oven to 450°. Combine chicken and salsa in a medium bowl.
Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
