Mexican Black Bean Casserole

1 can whole kernel corn, rinsed
1/3 cup sliced green onions
2 tsp ground cumin
2 tsp oregano
1 can black beans, rinsed
1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
1 can chopped green chiles
4-6 taco size flour tortillas
2 cups four cheese Mexican blend cheese
Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat two 8x8 pans with cooking spray. Place a layer of tortillas in the bottom each dish. Spoon 1/4 of the corn and tomato mixture over the tortillas. Top with 1/4 cup of cheese. Repeat the layers in each pan. Bake for 15 minutes.