Ingredients
1 - 16oz can pinto or black beans drained and rinsed
1 - 16oz can chopped tomatoes
1 - 4oz can chopped mild green chilies
Chopped jalapenos to taste
2 cups - frozen corn kernels thawed
2 scallions - chopped
1/2 tsp ground cumin
1/2 tsp dried oregano
8 corn tortillas
1.5 cup - grated or shredded cheese (can be soy) either cheddar, monterey jack or jalapeno cheese
Salsa for topping
Preparation
Preheat oven to 400 degrees
Combine first 7 ingredients in mexing bowl. Mix thoroughly.
Lighly oil 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another, 1/2 mixture and then top with 1/2 shredded cheese. Repeat layers starting again with tortillas.
Bake casserole uncovered for 12-15 minutes, or until cheese is bubbly. Let stand for a minute or two, cut into squares and serve.
Top with salsa, if desired.
