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Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: Serves: 4
• 116 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1 can (14-1/2 oz.) Mexican-style stewed tomatoes, undrained
• 1/2 cup chopped fresh cilantro, divided
• 2 Tbsp. fresh lime juice (about 2 limes)
• 6 (6-inch) corn tortillas, torn into 1-1/2-inch pieces
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (8 oz.) whole kernel corn, drained or 1 cup frozen corn, thawed
• 2 cups (8 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese

Directions

1. Combine tomatoes, 1/4 cup cilantro and lime juice in small bowl; set aside.
2. Spray 8x8-inch baking dish with nonstick spray. Arrange one-fourth of tortillas in bottom of dish; spoon one-fourth of tomato mixture over tortillas; top with one-fourth of beans, one-fourth of corn and one-fourth of cheese. Repeat layering 3 more times with remaining tortillas, tomato mixture, corn, beans and cheese.
3. Bake in preheated 375°F oven 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.

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