Mexican Black Bean Lasagna

I found this recipe a while back and it freezes really well. I have made it for new moms, family members, and to stock my freezer.

I apologize, I don't have any pictures of the finished product. But, this picture is of the "stuffing" and I think it just looks so gorgeous and yummy! Which by the way it is great just like this on chips.

Ingredients:
 1 can whole kernel corn, rinsed or 8oz. frozen corn 

 1/3 cup sliced green onions  

 2 tsp ground cumin  

 2 tsp oregano  

 1 can black beans, rinsed  

 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)  

 1 can chopped green chilies  

 4-6 taco size flour or corn tortillas  

 2 cups four cheese Mexican blend cheese  

 ¼ cup chopped cilantro, optional 

Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix 

well. Coat two 8x8 pans (I usually use a circle casserole dish that is the same size as my tortillas) or one 9x13 pan with cooking spray.   Place a layer of  

tortillas in the bottom each dish (1 ½ tortillas in the 9x13) Spoon 1/4 of the corn 

and tomato mixture over the tortillas. Top with 1/4 cup of cheese. Repeat the 

layers in each pan. 

Foil and bake for 15 minutes.

  

Freezing Directions: Cover with labeled foil and freeze. Thaw for 24 hours and 

heat at 400 for 30 minutes. 

  

Serving Suggestions: Garnish with sour cream or guacamole. Serve with green 

salad and/or vegetable, Mexican rice, tortilla chips and salsa.