Meatless Mexican Lasagna

• 2 cups frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 can (4 ounces) chopped green chiles
• 3 green onions, sliced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 4 corn tortillas (6 inches)
• 1-1/2 cups shredded Mexican cheese blend
• 6 tablespoons plain yogurt

1. In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.
2. Bake, uncovered, at 400u0b0 for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.

frozen corn, black beans, tomatoes, green chiles, green onions, oregano, ground cumin, corn tortillas, plain yogurt

Taken from www.tasteofhome.com/recipes/meatless-mexican-lasagna/ (may not work)