Mexican Lasagna

By shawnanewton

Ingredients

• 1 15-oz. can pinto, or black beans drained and rinsed
• 1 14-oz. can diced and crushed tomatoes
• 1 4-oz. can chopped green chilies
• 2 c. frozen corn kernals, thawed
• 2 green onions, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 8 corn tortillas

Preparation

Step 1

Preheat oven to 400. In large mixing bowl combine beans, tomatoes, chilies, corn, grean onions, cumin and oregano. Mix thoroughly.

Spray a 2-qt. baking dish lightly with PAM. Line with 4 tortillas, overlapping if necessary. Spread half of the bean mixture in a layer over tortillas. Repeat.

Bake 12-15 mins. Let stand 1 or 2 mins. then cut into squares and serve.