2 cups frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes with basil, oregano & garlic, undrained*
1 2.25-ounce can black olives
1 4-ounce can chopped green chilies
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons cumin
4 6-inch tortillas
1 ½ cups shredded soy Mexican-blend cheeze

Preheat oven to 400 degrees. Spray an 11x7x2-inch baking pan with cooking spray.

In a bowl, combine the corn, black beans, tomatoes, olives, chilies, green onions, oregano and cumin; toss to combine.

Place two tortillas in the bottom of the prepared baking pan. Spread half the corn mixture over tortillas; sprinkle half the cheeze over the corn mixture. Repeat layers.

Cover with tinfoil and bake 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.

*Substitute one 14.5-ounce can plain diced tomatoes plus 1/4 teaspoon oregano, 2 teaspoons basil and 2-3 crushed cloves fresh garlic.