Meatless Mexican Lasagna

This is from one of the Taste of Home issues in a section about light meals.

This is the Taste of Home photo. Mine looked pretty much exactly like this except it didn't have that little lime star on top. And we don't have a  fancy camera.

Meatless Mexican Lasagna Recipe

Ingredients
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (4 ounces) chopped green chilies
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1-1/2 cups (6 ounces) shredded Mexican cheese blend
6 tablespoons plain yogurt


Nutritional Facts
1 piece equals 291 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 781 mg sodium, 38 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.


Directions
In a large bowl, combine the first seven ingredients. Place two tortillas in an 11-in. x 7-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. Yield: 6 servings.

This was a nice, light dish. Unfortunately, it was light enough that Brian and I each had two servings. C had some too, but the green chilies were a little spicy for her. I added in two extra tortillas because four small tortillas for six servings didn't seem like very much. And it wasn't. I figure that even though we had two servings, it was still much healthier than a typical meat and potatoes meal.  Bonus: Since there is no meat, it is a relatively frugal meal. If you want to make it more filling, add more tortillas.