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Categories:
kernel corn green onion ground cumin oregano black beans tomatoes green chilies corn tortillas cheese blend sour cream
Viewed: 38 - Published at: a year agoIngredients
- 2 cups frozen whole kernel corn, thawed
- 13 cup sliced green onion
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (4 1/2 ounce) canchopped green chilies
- 4 (6 inch) corn tortillas
- 1 12 cups reduced-fat Mexican cheese blend, shredded
- 6 tablespoons fat free sour cream
Method
- Preheat oven to 400F.
- 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, ending with cheese.
- Bake for 15 minutes.
- Let stand 2 minutes, then top each serving with 1 tablespoon sour cream.
