Mexican Lasagna With Black Beans And Corn

• 5 large (10-inch) flour tortillas
• 1 1/2 c. frozen corn kernels
• 1 (15 oz.) can black beans
• 1 (15 oz.) can diced tomatoes (with mild green chiles)
• 1 (15 oz.) large can tomato sauce
• 1 1/2 tsp. chili powder
• 1 tsp. cumin, ground
• 1 tsp. garlic powder
• 1 tsp. sugar
• 1 large egg
• 16 oz. regular sour cream
• 2 c. shredded Mexican cheese blend
• 1 bunch green onions (1/2 c. chopped)
• 1 (2 1/4 oz.) can sliced black olives (optional)

1. Preheat oven to 400u0b0. Spray a 13 x 9 pan with cooking oil; set aside. Stack tortillas on cutting board and slice through them lengthwise into 3 strips. Set aside. Pour corn and black beans in a colander; rinse with warm tap water and set aside to drain.

flour tortillas, corn kernels, black beans, tomatoes, tomato sauce, chili powder, cumin, garlic powder, sugar, egg, regular sour cream, green onions, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98468 (may not work)