Skillet Tortilla Casserole

Ingredients

• 15 ounce black beans drained canned
• 4.5 ounce chiles green chopped canned
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 1 cup whole-kernel corn frozen divided thawed
• 6 6-inch corn tortillas quartered ()
• 2 tablespoons flour all-purpose
• 0.5 cup cilantro leaves fresh divided chopped
• 1  garlic clove crushed
• 0.5 cup green onions sliced
• 0.3 teaspoon ground cumin 
• 0.3 cup cup heavy whipping cream sour low-fat
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 0.5 teaspoon paprika 
• 0.3 cup radishes sliced
• 2 ounces sharp cheddar cheese shredded

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 37
2. Heat oil in a 10-inch cast-iron skillet over medium heat.
3. Add onion, and saut 5 minutes.
4. Add 3/4 cup corn; saut over medium-high heat 5 minutes or until lightly browned.
5. Add oregano, cumin, and garlic; saut 30 seconds.
6. Add flour; cook 1 minute, stirring constantly.
7. Add tomatoes, beans, and chiles, and cook 2 minutes or until thick.
8. Remove from heat; spoon bean mixture into a bowl.
9. Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly.
10. Spread half of remaining bean mixture over tortilla quarters; sprinkle with green onions and 1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4 cup corn, cheese, and paprika.
11. Bake at 375 for 30 minutes or until thoroughly heated.
12. Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.