Mexican Lasagna

• 2 cups frozen whole kernel corn, thawed
• 13 cup sliced green onion
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (4 1/2 ounce) canchopped green chilies
• 4 (6 inch) corn tortillas
• 1 12 cups reduced-fat Mexican cheese blend, shredded
• 6 tablespoons fat free sour cream

1. Preheat oven to 400F.
2. Combine first 7 ingredients in a bowl.
3. Place 2 tortillas in an 11 x 7 inch baking dish coated with cooking spray.
4. Spoon half of corn mixture over tortillas.
5. Top with 3/4 cup cheese.
6. Repeat layers, ending with cheese.
7. Bake for 15 minutes.
8. Let stand 2 minutes, then top each serving with 1 tablespoon sour cream.

kernel corn, green onion, ground cumin, oregano, black beans, tomatoes, green chilies, corn tortillas, cheese blend, sour cream

Taken from www.food.com/recipe/mexican-lasagna-153234 (may not work)