Mexican Lasagne

• 1 pound can Black beans, drained and rinsed
• 14 oz can diced or stewed tomatoes
• 4 oz can chopped mild green chilies
• 2 c. frozen corn, thawed
• 2 scallions, minced
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 8 corn tortillas
• 1 1/2 c. Monterey jack cheese or cheddar-style soy cheese
• Reduced fat sour cream or soy yogurt (optional)

1. 1. Preheat oven to 400.
2. 2. Combine first 7 ingredients in a mixing bowl and mix thoroughly.
3. 3. Lightly oil a wide 2 quart casserole dish and layer as follows:
4. 1. 4 tortillas, overlapping
5. 2. half of the mixture
6. 3. half of the cheese
7. 4. repeat
8. 4. Bake the casserole for 12 to 15 minutes or until the cheese is bubbly.
9. 5. Let stand for 1 to 2 minutes, cut into squares and serve.
10. 6. Top w/ sour cream if desired.

black beans, tomatoes, green chilies, frozen corn, scallions, cumin, oregano, corn tortillas, cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/mexican-lasagne-1224017 (may not work)