 Mexican Style Lasagna
A easy side dish to spark up those Mexican dinners
1 can 15 oz. beans of your choice drained and rinsed, pinto, pink or black
1 can 14 oz. crushed tomatoes
1/4 cup chopped cilantro if available
1 to 2 cloves minced garlic
1 can chopped green chilies ( go for mild)
2 cups thawed frozen corn
2 to 3 green onions chopped with some green
1/2 tsp. ground cumin
1 tsp. oregano crushed between palms
8 corn tortillas
1.5 cups grated Monterey Jack cheese or other white cheese
sour cream if desired for topping
Preheat your oven to 400F.Combine all except the cheese and sour cream in a bowl. Mix well. Oil a 2 quart baking dish. Place 4 of the tortillas on the bottom overlapping as needed. Spread half of the bean mixture in a layer over the tortillas. Sprinkle with half the cheese. Repeat with the next layer. Bake 12 to 15 minutes until cheese bubbles. Let stand for a couple of minutes then cut into squares to serve. Top with sour cream if desired. This dish reheats well. Now I make my own beans and I use pablano chilies and fresh chopped plum tomatoes. The corn is frozen corn. I really tried to make this easy for others back in the states. I myself add chopped cilantro just before serving as some of it`s taste is lost in cooking. I don`t recommend hot chilies for this side dish. I however splash some heavy dollops of habanero sauce on mine or add jalapeno chilies. Way to hot for most people! | 
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