Festival Tortillas with Kidney Beans and Corn

Prepare the kettle grill (alternatively a grill with a lid).

Rinse kidney beans and corn in a colander with cold water and drain.

Mix dip hot salsa in a bowl with kidney beans and corn.

Pour mixture into two aluminum trays and sprinkle with pizza cheese.

Heat aluminum trays on grill for 12-15 minutes with lid closed.

When the cheese has melted, spread the tortillas on top and serve the Festival Tortillas with Kidney Beans and Corn.

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