Mexican Lasagna With Black Beans And Corn - cooking recipe

Ingredients

5 large (10-inch) flour tortillas
1 1/2 c. frozen corn kernels
1 (15 oz.) can black beans
1 (15 oz.) can diced tomatoes (with mild green chiles)
1 (15 oz.) large can tomato sauce
1 1/2 tsp. chili powder
1 tsp. cumin, ground
1 tsp. garlic powder
1 tsp. sugar
1 large egg
16 oz. regular sour cream
2 c. shredded Mexican cheese blend
1 bunch green onions (1/2 c. chopped)
1 (2 1/4 oz.) can sliced black olives (optional)

Preparation

Preheat oven to 400\u00b0. Spray a 13 x 9 pan with cooking oil; set aside. Stack tortillas on cutting board and slice through them lengthwise into 3 strips. Set aside. Pour corn and black beans in a colander; rinse with warm tap water and set aside to drain.