Mexican Lasagna

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

I recently became a vegetarian, and this is one dish that my husband-who still eats meat-and I both adore. -CL Reader

Ingredients:

2 cups frozen whole-kernel corn, thawed

1/3 cup sliced green onions

2 teaspoons ground cumin

2 teaspoons dried oregano

1 (15-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

1 (4.5-ounce) can chopped green chiles

4 (6-inch) corn tortillas

cooking spray

1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese mexican blend (such as sargento) or reduced-fat monterey jack cheese, divided

6 tablespoons plain low-fat yogurt

Directions:

1. Preheat oven to 400°.
2. 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; end with cheese. Bake at 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.

By RecipeOfHealth.com