Skillet Tortilla Casserole

Preheat oven to 37

Heat oil in a 10-inch cast-iron skillet over medium heat.

Add onion, and saut 5 minutes.

Add 3/4 cup corn; saut over medium-high heat 5 minutes or until lightly browned.

Add oregano, cumin, and garlic; saut 30 seconds.

Add flour; cook 1 minute, stirring constantly.

Add tomatoes, beans, and chiles, and cook 2 minutes or until thick.

Remove from heat; spoon bean mixture into a bowl.

Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly.

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.

Bake at 375 for 30 minutes or until thoroughly heated.

Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.