Enchilada Casserole

Ingredients

• 1 can (16 oz.) red kidney beans, drained (reserve 1 Tbsp. bean liquid)
• 3/4 c. sliced scallions
• 1 Tbsp. chili powder
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• 6 (6-inch) corn tortillas
• 1 can (11 oz.) vacuum-packed whole kernel corn (undrained)
• 1 1/2 c. coarsely shredded reduced fat Cheddar cheese (6 oz.)
• 1 can (4 oz.) chopped green chilies
• 1 can (14 1/2 oz.) chunky, pasta style stewed tomatoes (not drained)
• 1/2 c. reduced fat sour cream