Easy Mexi Bake (Low Fat)

This is a super-easy low fat vegetarian dish that takes only minutes to throw together, it makes a great light weeknight meal served with a small side salad, you can use stewed tomatoes in place diced and use black beans in place of kidney beans. Top this with low-fat sour cream and salsa.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1 (16 ounce) can kidney beans
• 1 (14 ounce) can diced tomatoes
• 1 (4 ounce) can green chilies, chopped
• 2  cups corn kernels
• 2  scallions, finely chopped
• 1⁄2 teaspoon cumin (or to taste)
• 1⁄2 teaspoon oregano (or to taste)
• 8  corn tortillas
• 1 1⁄2 cups reduced-fat cheddar cheese (or use full-fat cheese)

Directions

1. Set oven to 400 degrees.
2. Combine first 7 ingredients in a mixing bowl and mix thoroughly.
3. Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
4. Repeat the layers.
5. Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft).
6. Top with low-fat sour cream and salsa.