"I recently became a vegetarian, and this is one dish that my husband--who still eats meat--and I both adore." --CL Reader
2 cups frozen whole-kernel corn, thawed
1/3 cup sliced green onions
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (4.5-ounce) can chopped green chiles
4 (6-inch) corn tortillas
1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
6 tablespoons plain low-fat yogurt
How to Make It
Preheat oven to 400°.
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; end with cheese. Bake at 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.