Mexican Lasagna

http://www.thatsmyhome.com/texmex/meslas.htm
Mexican Lasagna
1 (15-ounce) can pinto, pink or black beans, drained and rinsed
1 (14-ounce) can diced crushed tomatoes
1/4 C. chopped cilantro
1 clove finely minced garlic
1 (4-ounce) can chopped green chiles
2 C. frozen corn kernels, thawed
2 scallions, minced
1/2 t. ground cumin
1/2 t. dried oregano
8 corn tortillas
1 1/2 C. grated Monterey Jack cheese sour cream, optional

Preheat oven to 400°F. In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chiles, corn, scallions, cumin and oregano; mix thoroughly. Oil a 2-quart baking dish and line with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of the cheese. Repeat with remaining tortillas, beans and cheese. Bake 20 - 25 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares to serve. Top each serving with a dollop sour cream if desired. Makes 6 servings. This is a great recipe. It's fast and easy and can be gluten free if you have any cileac friends! I personally like flour tortillas better so we use those instead of the corn unless certain people join us. As usual we use yogurt instead of sour cream to up the protein and lower the fat with the same amount of delicious! We've also experimented with this enough we've learned we should double the spices and make sure you get everything as dry as you can or it get soggy easily. Makes good left overs too!