1 (16 oz.) can red kidney beans, drained
3/4 c. sliced scallions
1 tbsp. chili powder
1 tsp. garlic, minced
1 tsp. ground cumin
6 (6 inch) corn tortillas
1 (11 oz.) can whole kernel corn, undrained
1 1/2 c. Cheddar cheese, shredded (6 oz.)
1 (4 oz.) can green chilies, chopped
1 (14 1/2 oz.) can chunky chopped pasta-style stewed tomatoes, undrained
1/2 c. sour cream

Heat oven to 350 degrees. Have an 11 x 7 inch baking dish ready. Put beans, 1/2 cup scallions, chili powder, cumin and garlic in a medium size bowl. Mash with potato masher or fork to make a chunky puree. Cut corn tortillas in half. Line bottom of baking dish with 4 tortilla halves, placing 2 on each long side with round edges toward center of dish. spread 1/2 of bean mixture on tortillas. Top with 4 more tortilla halves. Spoon corn on top. Sprinkle with half the cheese and all the chilies. Top with remaining 4 tortilla halves. Spread with remaining bean mixture. Spoon tomatoes with liquid over beans. Sprinkle with remaining cheese. Cover tightly with foil. Bake casserole 40 to 45 minutes until cheese is melted and bubbly. Top with dollops of sour cream and sprinkle with remaining scallions after removing from oven. Makes 4 servings. 475 calories per serving.