Vegetarian 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 chilies
1 can corn kernels
2 scallions, minced
1/2 t. ground cumin
1/2 t. dried oregano
8 corn tortillas
1 1/2 C. grated Monterrey Jack cheese
sour cream, optional

Preheat oven to 400°F.

In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chilies, 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.

Number of Servings: 6

Recipe submitted by SparkPeople user KERMI07.