Vegetarian Tamale Casserole

• 10 corn tortillas (6 1/2 or 7 in.)
• 2 cups canned diced tomatoes with juice (no salt added)
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup (about 2 oz.) stemmed, seeded, and chopped fresh jalapeno chilies
• 1 cup chopped red bell pepper
• 3/4 cup sliced green onions
• 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
• 2 tablespoons minced fresh cilantro
• 1 cup shredded reduced-fat cheddar cheese

1. In a lightly oiled shallow 3 1/2- to 4-quart casserole, arrange 4 tortillas so they cover the bottom. Stack remaining tortillas and cut into 3/4-inch-wide strips; set aside. Mix tomatoes and juice with chili powder and cumin. Pour over whole tortillas. Top tomatoes with corn, then jalapenos, bell pepper, 1/2 cup onions, beans, and cilantro. Cover with 1/2 cup water.
2. Arrange tortilla strips evenly over filling, then sprinkle with cheese. Cover casserole with foil. Bake in a 400u0b0 oven until hot, about 20 minutes. Uncover casserole and bake until cheese is completely melted, about 5 more minutes. Sprinkle with remaining green onions just before serving.

corn tortillas, tomatoes, chili powder, ground cumin, corn kernels, fresh jalapeufo chilies, red bell pepper, green onions, black beans, fresh cilantro, cheddar cheese

Taken from www.myrecipes.com/recipe/vegetarian-tamale-casserole (may not work)