Enchilada Casserole

1 can (16 oz) kidney beans or pinto beans

¾ cup scallions, sliced

1 Tbsp. chili powder

1 tsp. minced garlic; 1 tsp cumin

6 six-inch corn tortillas

1 can (11 oz) corn, undrained

1½ cups cheddar cheese, grated

1 can (4 oz) chopped green chilies

1 can (14½ oz) pasta style stewed tomatoes

sour cream

Drain beans, reserving 1 Tbsp. liquid.  Put in medium sized bowl with scallions and spices.  Mash to make a chunky puree.

Cut tortillas in half.  Line the bottom of a 8 X 8 pan, with 4 tortilla halves, longside against the sides.  Spread half the bean mixture on top.  Top with 4 more tortilla halves.  Spoon corn on top.  Sprinkle with half the cheese and all the chilies. Top with remaining tortilla halves.  Spread remaining bean mixture.  Spoon tomatoes over beans and sprinkle with remaining cheese.

Cover tightly with foil.  Bake at 350° for 50 – 55 minutes.

Serve with sour cream.