Mexican Lasagna

4 chicken breasts, cubed
2 TBSP. Chili Powder
2 tsp. Ground cumin
½ red onion, chopped
1 (14 oz.) can stewed tomatoes or fire roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15 oz.) can black beans, drained
1 cup frozen corn
Salt
8 tortillas (I like corn)
2-½ cups shredded cheese
2 scallions, finely chopped
Preheat the oven to 425 degrees
Cook chicken in large skillet and season with chili powder, cumin, and red onion. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes with salt, to your taste.
Coat 9x13 with oil or spray. 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.