Prep time: 10 minutes
Cook time: 10 minutes
1 can (15-1/4 oz.) S&W® Whole Kernel Corn, drained
1 cup S&W Black Beans, drained and rinsed
2 cups (8 oz.) shredded cheddar or Monterey Jack cheese
1/4 cup chunky salsa
3 Tbsp. chopped fresh cilantro (optional)
8 (7- to 8-inch) plain or flavored flour tortillas
Chunky salsa and hot peppers (optional)
1. Spray an unheated 10-inch skillet or griddle with nonstick spray coating.
Stir together corn, black beans, cheese, 1/4 cup salsa and cilantro, if desired. Divide mixture in half. Spread 4 tortillas with half the mixture. Top with remaining 4 tortillas. Then spoon remaining topping over second layer of tortillas.
Cook in skillet or griddle over medium heat 1 minute per side or until lightly browned. Cut each into wedges. Serve with additional salsa and hot peppers, if desired.