Mexican Lasagna

Definitely one of my faves!!  Quick and easy does it!

Time: 30 mins
Ingredients:

• 3 Tbs EVOO
• 2lbs chicken breast, either cubed or ground
• 2 Tbs chili powder
• 2 tsp cumin
• 1/2 red onion, chopped
• 15oz can black beans, drained
• 1C taco sauce or 14oz can fire roasted tomatoes
• 1C frozen corn kernels
• salt
• 8 spinach flour tortillas
• 2 1/2C shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

1. Preheat the oven to 425 degrees.
2. Preheat a large skillet over medium high heat.  Add 2 Tbs EVOO.  Add chicken and season with chili powder, cumin and red onion.  Brown the meat, 5 minutes.  Add taco sauce or tomatoes.  Add black beans and corn.  Heat the mixture through, 2 to 3 minutes then season with salt.
3. Coat a shallow baking dish with remaining EVOO.  Cut the tortillas in half or quarters to make them easy to layer with.  Build lasagna in layers of meat and beans, then tortillas, then cheese.  Repeat: meat, tortilla, cheese.  Bake lasagna 12 to 15 minutes until chees is brown an bubbly.  Top with the scallions and serve. *Note: I also served with sour cream and salsa!!