Aztec Casserole

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Difficulty: easy

Ingredients

15 oz can black beans, drained
15 oz can diced tomatoes
1 cup salsa
1 cup frozen corn
1/2 tsp cumin
salt to taste
1 1/2 cups grated Monterey Jack cheese
8 to 12 corn tortillas
avocado slices

Directions

Preheat oven to 400F and lightly oil a med sized casserole dish
In a large bowl combine beans, tomatoes, salsa, corn, cumin and salt.

Place a layer of 4 to 6 tortillas to cover bottom of casserole dish, overlapping edges.
Cover with half of the beans and half of the cheese, repeat the layers until all ingredients are used.
Bake for about 20 minutes.
Remove casserole, cover and let cool 15 minutes before serving.