Directions:

Combine pineapple, mango, papaya and dried cilantro to make fruit salsa; set aside.

Brush one side of each tortilla with melted butter. Place buttered side down and sprinkle 2 tablespoons cheese, 1 tablespoon black beans and 1 tablespoon corn on a tortilla. Top with a tortilla, buttered side up.

On medium heat, grill tortilla in dry preheated skillet for 2 minutes or until light golden brown and crisp. Turn and grill 2 minutes more or until brown. Remove to a cutting board and cut into quarters. Repeat with remaining tortillas.

Drain any juice from the fruit salsa. Spoon fruit salsa over the tortillas and sprinkle with chopped cilantro. Serve immediately.