Mexican Lasagna
- 2 cups frozen whole-kernel corn, thawed
- 1/3 cup sliced green onions
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 1 (4.5-ounce) can chopped green chiles
- 4 (6-inch) corn tortillas
- Cooking spray
- 1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
- 6 tablespoons plain low-fat yogurt
- Preheat oven to 400u0b0.
- Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers; end with cheese. Bake at 400u0b0 for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.
corn, green onions, ground cumin, oregano, black beans, tomatoes, green chiles, corn tortillas, cooking spray, blend, yogurt
Taken from www.myrecipes.com/recipe/mexican-lasagna-0 (may not work)