• Servings: 2-4
• 8 corn tortillas, cut into strips (the width of 1/4 the tortialla) left out to dry a bit
• 1 can diced tomatos with green chilis
• 1 can black beans
• 1 can creamed corn
• 2 tbsp fresh cilantro
• 2 tsp dried minced onion
• 1 tsp garlic salt
• shredded cheddar cheese (can use reduced fat or fat free)
• salsa

1. Heat oven to 400 degrees.
2. Spray a 2 1/2 quart casserole dish with cooking spray
3. In a heated frying pan coated with cooking spray, "fry" the corn tortillas until crisy; remove and place on paper towels to remove any cooking spray grease. Salt while hot.
4. In a medium-large saucepan, combine vegetables and spices over medium heat, until hot.
5. Using half of tortillas strips, line the bottom of the dish. Next, spread half of the vegetable mix over the strips, and spread a layer of cheese over top. If desired, spread a thin layer of salsa. Repeat layers with remaining ingredients.
6. Cover with foil and bake for ~15-20min, or until edges of casserole is bubbly and cheese is melted.

This is a healthy and quick take on the traditional Mexican dish whose initial purpose was as a way to use up stale tortillas! Serves 2 - 4, depending on whether it's a side dish or the main dish.