(Yield: 8 Servings)
16
corn tortillas
1
cup Marinara sauce
2
cups whole kernel corn
2
cups black beans, cooked
2
cups pinto beans, cooked
1
cup Garbanzo beans, cooked
3
cups Monterey Jack cheese, shredded
Kosher
Salt
Southwestern
Seasoning
Fresh
ground black pepper
Sour
cream (optional)
Scallions,
chopped (optional)
Preheat
oven to 350 degrees F.
Prepare
the tortillas by soaking them in hot water until they are slightly soft.
Coat
the bottom of a 9 by 13-inch pan with about ¼ of the Marinara sauce.
Spread
four tortillas down on top of the sauce in the pan.
Top
the tortillas with about ¼ of the corn, beans and cheese.
Season
to taste with salt, southwest seasoning, and pepper.
Place
four more tortillas on top and repeat with the toppings.
After
you have four layers spread the remaining Marinara sauce on top.
Finish
by topping with more cheese.
Place
in preheated oven and bake for 45 minutes.
Serve
topped with sour cream and chopped scallions
