This recipe comes from my friend, Patti. It is a vegetarian dish that is guaranteed to please everyone.
Ingredients
Cooking oil spray
5 (10 inch) flour tortillas
1 1/2 cups frozen corn (thawed and drained)
1 (15 ounce) can black beans
1 (14.5 ounce) diced tomatoes with green chilies
1 (15 ounce) can tomato sauce
1 1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon sugar
1 egg
16 ounces sour cream (do not use light or low fat)
2 cups shredded Mexican cheese blend
1/2 cup chopped green onion
1/2 cup sliced black olives
Instructions
Preheat oven to 400 degrees.
Spray a 9x13 inch pan with cooking spray.
Stack tortillas on a cutting board and slice through them lengthwise into 3 strips each. Set aside.
Pour corn and black beans into colander and allow to drain. Rinse with warm water. Set aside to drain.
In small bowl, combine tomatoes (not drained), tomato sauce, spices and sugar. Spoon about 1/2 of the sauce into the bottom of the 9x13 inch pan.
Top with 5 of the tortilla strips.
Break egg into medium-sized bowl and beat with fork until frothy. Add the sour cream and half of the cheese. Stir to mix well.
Spoon half of the sour cream mixture over the tortilla layer and spread it out evenly with the back of a spoon.
Scatter half of the beans and corn over the sour cream mixture.
Place five more tortillas evenly over the bean and corn mixture. Top with remaining sour cream mixture and remaining bean and corn mixture.
Place remaining tortilla strips on top. Pour remaining tomato sauce mixture over all and spread evenly with the back of a spoon to moisten all of the tortilla strips.
Cover the dish with foil and bake for 30 minutes or until hot and bubbly. Remove from oven.
Uncover and sprinkle with black olives and green onions. Return to oven, uncovered, and bake for five minutes more.
Remove from oven and scatter remaining cheese over top.
Return to oven and bake for five minutes more.
Remove and let stand 10 minutes before serving.