Mexican Corn and Black Bean Lasagna

This is actually a creation that I made up myself. I have lots of corn in the freezer that needs to be used up and this was one way I put it to good use. I kept the meat out, but we had the added protein of the black beans which complement the corn mixture well. This is fairly easy to put together and resulted in many leftovers for us. It almost tastes better the next day. Enjoy!

Mexican Corn and Black Bean Lasagna From Jackie's Kitchen

6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese

Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.