Mexican Lasagna

Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast (I used turkey)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (optional)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas (I used regular tortillas)
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped (optional)


Directions
Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add meat and season with chili powder, cumin, and red onion. Brown the meat until cooked through. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.