Mexican Black Bean Lasagna
September 8, 2009 by Marci
- 2 cups frozen whole kernel corn, thawed
- 1/3 cup sliced green onions
- 2 tsp ground cumin
- 2 tsp oregano
- 1 can black beans, rinsed
- 1 can tomatoes (14.5 oz)
- 1 can chopped green chiles
- 4-6 flour tortillas
- 2 cups shredded Mexican cheese blend
Preheat oven to 400 degrees F. Combine the first seven ingredients in a bowl and mix well. Spray an 2 qt casserole dish with cooking spray. Spread a little corn tomato mixture in the bottom of the pan. Next, spread a layer of tortillas over the mix. Spoon 1/2 the corn and tomato mixture over the tortillas. Top with 1 cup of the cheese. Repeat the layers. Bake for 15 minutes.
—–I have added a can of cream of chicken soup before to make it creamier and it tasted great.
—–We usually serve this with a salad, chips and guacamole.
