Skillet Tortilla Casserole

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup frozen whole-kernel corn, thawed and divided
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 garlic clove, crushed
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (15-ounce) can black beans, drained
• 1 (4.5-ounce) can chopped green chiles
• 6 (6-inch) corn tortillas, quartered
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• 1/2 teaspoon paprika
• 1/4 cup sliced radishes
• 1/4 cup low-fat sour cream

1. Preheat oven to 375u0b0.
2. Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, and saute 5 minutes. Add 3/4 cup corn; saute over medium-high heat 5 minutes or until lightly browned. Add oregano, cumin, and garlic; saute 30 seconds. Add flour; cook 1 minute, stirring constantly. Add tomatoes, beans, and chiles, and cook 2 minutes or until thick. Remove from heat; spoon bean mixture into a bowl.
3. Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly. Spread half of remaining bean mixture over tortilla quarters; sprinkle with green onions and 1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4 cup corn, cheese, and paprika.
4. Bake at 375u0b0 for 30 minutes or until thoroughly heated. Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.

olive oil, onion, corn, oregano, ground cumin, garlic, flour, salt, black beans, green chiles, corn tortillas, green onions, fresh cilantro, cheddar cheese, paprika, radishes, lowfat sour cream

Taken from www.myrecipes.com/recipe/skillet-tortilla-casserole (may not work)