1 can (16 oz.) red kidney beans, small red beans or pinto beans, drained (reserve 1 tablespoon bean liquid)
3/4 c. sliced scallions
1 tbsp. chili powder
1 tsp. minced garlic
1 tsp. ground cumin
Six 6 inch corn tortillas
1 can (11 oz.) vacuum packed whole kernel corn, undrained
1 1/2 c. coarsely shredded reduced fat Cheddar cheese (6 oz.)
1 can (4 oz.) chopped green chilies
1 can (14 1/2 oz.) chunky, pasta style stewed tomatoes, not drained
1/2 c. reduced fat sour cream

Heat oven to 350 degrees. Have an 11 x 7 inch baking dish ready. Put beans, reserved bean liquid, 1/2 cup of the scallions, the chili powder, garlic and cumin in a medium size bowl. Mash with potato masher to make a chunky puree.

To assemble, 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 half the 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 and liquid over beans. Sprinkle with remaining cheese.

Cover tightly with foil. Bake casserole 40 to 45 minutes until cheese is melted and bubbly To serve, top with dollops of sour cream and sprinkle with remaining 1/4 cup scallions.