1 tbls vegetable oil (we used canola)
1/2 cup chopped onion
1 can (15oz) black beans, drained and rinsed
1 can (10oz) Original Rotel
1 can of corn
1 pckg taco seasoning
12 corn tortillas
2 cups shredded cheddar cheese
1 cup water
Optional for granish:
Preheat oven to 350' and spray two 13x9 inch baking dishes with nonstick cooking spray.
Heat oil in large skillet over medium high heat until hot. Add onions; cook and stir 3 minutes or until tender. Add beans, tomatoes with juice, corn and taco seasoning mix. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.
Place 2 tortillas side by side in prepared dishes. Top each tortillas with a large spoonful of bean mixture. Sprinkle evenly with cheese and repeat layers twice creating 2 tortilla stacks each 3 tortillas high.
Pour water along sides of tortillas.
Cover tightly with foil and bake 35 minutes or until heated through. Cut into wedges to serve and top with sour cream and black olives, if desired. (Makes 8 servings) We had Stuffed Chayotes to go along with these for dinner that night!