Veggie Mexican Lasagna
15 -oz can black beans, drained and rinsed (you can also use pink or pinto beans)
2 cups salsa
4-oz. chopped green chilies
2 cups frozen corn kernels, thawed
1/3 cup minced onion
1/2 tsp ground cumin
1/2 tsp dried oregano
8 corn tortillas
1 1/2 cups grated Monterey jack cheese (Vegans: this can be omitted, or soy cheese can be used.)
Additional salsa, sour cream, or guacamole for toppings
Preheat oven to 400. Combine beans, salsa, chilies, corn, onion, cumin and oregano.
Oil a 2 qt casserole or baking dish. Line baking dish with 4 tortillas, overlapping if necessary. Spread half of bean mixture over tortillas, add half cheese. Repeat.
Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares. Top with sour cream, salsa, guacamole, etc. Enjoy!