Ingredients
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2 cups frozen whole kernel corn, thawed
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1 (15 ounce) can black beans, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes
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1 (4 1/2 ounce) can chopped green chilies
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4 (6 inch) corn tortillas
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1 1/2 cups reduced-fat Mexican cheese blend, shredded
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6 tablespoons fat free sour cream
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1/3 cup sliced green onion
Instructions
- Preheat oven to 400°F.
- Combine first 7 ingredients in a bowl.
- Place 2 tortillas in an 11 x 7 inch baking dish coated with cooking spray.
- Spoon half of corn mixture over tortillas.
- Top with 3/4 cup cheese.
- Repeat layers, ending with cheese.
- Bake for 15 minutes.
- Let stand 2 minutes, then top each serving with 1 tablespoon sour cream.