Mexican Lasagna

By ngaldi

Ingredients

• 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 $

Details

Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.
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 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.