1 can refried beans (I like the ones with green chiles you could also use pinto beans)
1 large can diced tomatoes drained
1 cup frozen corn (or a can of corn)
1 cup shredded cheese
6 whole wheat tortillas
Instructions
Preheat the oven to 350F.
Rip half the tortillas into pieces so they cover the bottom of the baking dish. Any size is fine. I usually do 2 whole tortillas and then rip a third into a few pieces to fill the gaps. Spread half of the refried beans on half of the tortillas and arrange half in a lightly greased 9x13 inch baking dish to cover the bottom. Top evenly with half each of the corn, tomatoes and cheese.
Cover the rest of the tortillas with the remaining refried beans and layer on top and cover with the rest of the corn, tomatoes and cheese
Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake until the cheese begins to brown, about 15 minutes longer.
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2011/02/meatless-monday-mexican-lasagna.html