Ingredients:
1 (16 ounce) cans kidney beans
1 (14 ounce) cans diced tomatoes
1 (4 ounce) cans green chilies, chopped
2 cups corn kernels
2 scallions, finely chopped
1/2 teaspoon cumin ( or to taste)
1/2 teaspoon oregano ( or to taste)
8 corn tortillas
1 1/2 cups reduced-fat cheddar cheese ( or use full-fat cheese)
Directions:
Set oven to 400 degrees.
Combine first 7 ingredients in a mixing bowl and mix thoroughly.
Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
Repeat the layers.
Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft).
Top with low-fat sour cream and salsa.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.