Vegetarian Tamale Casserole

Ingredients

• 10 corn tortillas (6 1/2 or 7 in.)
• 2 cups canned diced tomatoes with juice (no salt added)
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup (about 2 oz.) stemmed, seeded, and chopped fresh jalapeño chilies
• 1 cup chopped red bell pepper
• 3/4 cup sliced green onions
• 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
• 2 tablespoons minced fresh cilantro
• 1 cup shredded reduced-fat cheddar cheese

Preparation

1. 1. In a lightly oiled shallow 3 1/2- to 4-quart casserole, arrange 4 tortillas so they cover the bottom. Stack remaining tortillas and cut into 3/4-inch-wide strips; set aside. Mix tomatoes and juice with chili powder and cumin. Pour over whole tortillas. Top tomatoes with corn, then jalapeños, bell pepper, 1/2 cup onions, beans, and cilantro. Cover with 1/2 cup water.
2. 2. Arrange tortilla strips evenly over filling, then sprinkle with cheese. Cover casserole with foil. Bake in a 400° oven until hot, about 20 minutes. Uncover casserole and bake until cheese is completely melted, about 5 more minutes. Sprinkle with remaining green onions just before serving.