“The mixture that usually served with salad that makes it unusual.”

INGREDIENTS

2 cups frozen yellow corn kernals, thawed
1/3 cup sliced green onions
2 tsp. ground cumin
2 tsp. dried oregano
1 – 15 ounce can black beans, rinsed and drained
1 14.5 ounce can reduced sodium diced tomatoes
1 4.5 ounce can chopped green chilies
4- 6 inch corn tortillas (I like the thin ones)
1 1/2 cups reduced-fat Cheddar Cheese or Mexican cheese blend, shredded
6 tbsp. fat free yogurt
   Cooking Oil Spray

DIRECTIONS

• Preheat the oven to 400 degrees F.
• Combine the first 7 ingredients in a mixing bowl.
• Place 2 tortillas in an 11 x 7 inch baking dish coated with cooking oil spray.
• Spoon half of corn mixture over tortillas.
• Top with 3/4 cup cheese.
• Repeat layers, ending with cheese.
• Bake for 15 minutes.
• Let stand at least 2 minutes to set, then serve and top each serving with 1 tablespoon sour cream.
• Note: Those more adventuresome might want to try adding a little jalapeno or chipotle peppers to this. Start out small, you can overpower quickly when using only veggies.