Ingredients
2 cups frozen corn, thawed1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 can (4 ounces) chopped green chiles3 green onions, sliced2 teaspoons dried oregano2 teaspoons ground cumin4 corn tortillas (6 inches)1-1/2 cups shredded Mexican cheese blend6 tablespoons plain yogurt
Preparation
In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.
Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.
