Mexican Lasagna

This is an easy to make dish and it makes 6 servings.

2 tsp olive oil

1 1/2 cups chopped onion

2 tsp ground cumin

1 can diced tomatoes with chiles (14.5oz)

1 can black beans (15 oz) rinsed

1 can corn (11 oz) drained

1 can mild enchilada sauce (10 oz)

1/2 cup chopped cilantro

5 (8 inch) whole-wheat tortillas

1 1/2 cup shredded cheddar cheese

Sour cream for garnish

1. Heat oven to 400 degrees. Coat a 3-qt round baking dish with nonstick spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute for 5 minutes. Add cumin and stir in. Add tomatoes, beans, corn and enchilada sauce and bring to a simmer. Remove from heat and stir in cilantro.

3. Put 1 tortilla in baking dish. Top with 1 1/2 cups mixture then sprinkle with 1/4 cups cheese. Repeat layer four times.

4. Cover with foil and bake 20-25 minutes until bubbly. Cool for 5 minutes and cut into wedges and serve with sour cream on top. Yummy in my Tummy!