Meatless Mexican Lasagna

Mmmm...we had this meal during our vegetarian week (yep, I'm just now writing it down...no, I don't have a photo). We shared with the missionaries. It was delicious. Everyone had seconds. The leftovers were even good! I mean, they were better than the average leftover.

2 c. frozen corn, thawed
1 can (or 2 c.) black beans
1 can Italian or Mexican style diced tomatoes
1 can chopped green chilies (4 oz, or 1/2 c. if you chop your own)
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
2 corn tortillas (6 inches)
1 1/2 c. shredded cheese
Plain yogurt or sour cream

Combine the first seven ingredients. Place two tortillas in an 11x7x2in baking dish coated in cooking spray. Spread with half or the corn mixture, sprinkle with cheese. Repeat layers. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand 5 mins. Garnish with yogurt or sour cream. Makes 6 servings (291 cals each).

Source: Taste of Home