Meatless Mexican Lasagna
|Frozen corn||2 Cup (32 tbs), thawed|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Diced tomatoes with basil, oregano and garlic||14 1⁄2 Ounce, undrained (1 Can)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Green onions||3 , sliced|
|Dried oregano||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Corn tortillas||4 (6 Inch Each)|
|Shredded mexican cheese blend||6 Ounce (1 1/2 Cup)|
|Plain yogurt||6 Tablespoon|
In a bowl, combine the first seven ingredients.
Place two corn tortillas in an 11-in.x 7-in.x 2-in.baking dish coated with cooking spray.
Spread the tortillas with half of the corn mixture; sprinkle with half of the cheese.
Repeat the layers.
Bake, uncovered, at 400° for 15-20 minutes or until heated through.
Let stand for 5 minutes.
Garnish each serving with a dollop of yogurt.