Mexican Lasagna With Black Beans And Corn

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• cooking spray
• 5 large flour tortillas (10-inch)
• 1 1/2 cups frozen corn kernels
• 1 (15 ounce) can black beans
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 1 (15 ounce) can tomato sauce
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1 large egg
• 16 ounces regular sour cream
• 2 cups shredded mexican blend cheese, divided use
• 1 bunch green onion (for 1/2 cup chopped)
• 1 (2 1/4 ounce) can sliced black olives (optional)

Recipe

• 1 preheat the oven to 400 f; spray a 13-by-9-inch baking pan with cooking oil spray; set aside.
• 2 stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (the strips will not be uniform because of their circular shape; this is ok) set aside.
• 3 pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; set aside to drain.
• 4 in a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; spoon about half of the sauce into the bottom of the dish; cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat).
• 5 break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; add the sour cream and 1 cup of the cheese; stir to mix well; spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; scatter half of the corn and black beans over the sour cream mixture.
• 6 place 5 more tortilla strips evenly over the corn and black bean layer; top with the remaining sour cream mixture, and the remaining black beans and corn; place the remaining tortilla strips over the dish; pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips.
• 7 cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
• 8 while the dish bakes, rinse and trim the green onions; slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; set aside.
• 9 if using the black olives, drain them well, and set aside.
• 10 after baking lasagna, scatter the green onions and olives, if using, evenly over the dish; return the dish to the oven, uncovered, for 5 more minutes.
• 11 remove the dish from the oven, and scatter the remaining cup of mexican cheese evenly over the dish.
• 12 return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
• 13 remove the lasagna from the oven, and let it stand 10 minutes; slice into squares and serve.