Title: Mexican Lasagna
Categories:
Yield: 6 Servings

1 cn Pinto beans; (15 oz) pink
-or
Black beans drained and
-rinsed
1 cn Diced tomatoes; (14 oz)
1 cn Green chiles; (4 oz),
-chopped
2 c Frozen corn kernels; thawed
2 Green onions; minced
1/2 ts Ground cumin
1/2 ts Dried oregano
8 Corn tortillas

Preheat oven to 400 degrees. In large mixing bowl combine beans, tomatoes,
chilies, corn, green onions, cumin and oregano; mix thoroughly.

Spray a 2-quart baking dish lightly with PAM. Line with 4 tortillas,
overlapping if necessary. Spread half of the bean mixture in a layer over
tortillas

Bake 12 to 15 minutes. Let stand 1 or 2 minutes then cut into squares and
serve. Makes 6 servings.

* When I made this I used black beans and canned corn and it was
soooooooooo good! It is quick and easy and the perfect left over dish!
Posted to Digest eat-lf.v096.n136

Date: Tue, 27 Aug 1996 23:53:50 -0400

From: "Ellen C."