Ingredients

• Oil 1 tbsp

• Chopped onion 1 cup

• Minced garlic 1 tsp

• Ground cumin 1 tsp

• Chili powder 1 ½ tsp

• Chopped tomatoes 1 cup

• Tomato paste 1/4 cup

• Kidney beans 1 can (rinsed and drained)

• Sweet corn kernals 1 can (drained)

• Flour tortillas 4 medium-sized (6-inch) or boiled lasagna sheet

• Shredded cheddar cheese 1 cups

• Sour cream (optional), for serving

• Salsa (optional), for serving

• Salt and pepper, to taste

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Cooking Directions

• Heat the oil in a large skillet over medium heat. Add the onion, minced garlic, cumin and chili powder and cook until you can smell the spices and the onion is softened, about 3 minutes.

• Stir in the tomatoes with the 1/3 cup of water and the tomato paste.

• Add the corn, beans and cook about 8 to 10 minutes. Season with salt and pepper.

• Place tortilla or lasagna sheet in a pan. Spread one fourth of the bean mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top.

• Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.

• Bake the tortilla or lasagna sheet at 180 degree C until it is hot throughout and the top is lightly browned, about 20 minutes. Serve warm.