Chilaquiles

Preheat oven to 350°F

large onion
2 teaspoons minced garlic
1 can diced tomatoes
1 can tomato sauce
1 cup corn kernels
1+ teaspoon cumin
1+ teaspoon oregano
1/4 teaspoon salt
1 can pinto, black, or refried beans (we prefer refried)
12-15 corn tortillas (half a bag of 30), cut in quarters
3 cups shredded cheddar or mexi-mix cheese

Saute onion until soft and caramelized; add garlic

Add beans, 1/2 can tomato sauce, diced tomatoes, corn, cumin, oregano, salt

Cover bottom of ungreased 9x13 pan lightly with remaining 1/2 can tomato sauce

Spread half of the quartered corn tortillas

Spread on half of the skillet mixture

Sprinkle on half of the grated cheddar cheese

Repeat

Loosely cover with foil

Bake for 40 min. (remove foil for the last 10 minutes)

Serve with sour cream and salsa