Vegetarian Tortilla Casserole

• 1 - 16oz can pinto or black beans drained and rinsed
• 1 - 16oz can chopped tomatoes
• 1 - 4oz can chopped mild green chilies
• Chopped jalapenos to taste
• 2 cups - frozen corn kernels thawed
• 2 scallions - chopped
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 8 corn tortillas
• 1.5 cup - grated or shredded cheese (can be soy) either cheddar, monterey jack or jalapeno cheese

1. Preheat oven to 400 degrees
2. - Combine first 7 ingredients in mexing bowl. Mix thoroughly.
3. - Lighly oil 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another, 1/2 mixture and then top with 1/2 shredded cheese. Repeat layers starting again with tortillas.
4. - Bake casserole uncovered for 12-15 minutes, or until cheese is bubbly. Let stand for a minute or two, cut into squares and serve.
5. - Top with salsa, if desired.

pinto, tomatoes, green chilies, corn, scallions, ground cumin, oregano, corn tortillas, cheese

Taken from www.epicurious.com/recipes/member/views/vegetarian-tortilla-casserole-1268066 (may not work)