Preheat the oven to 350°F (180°C). Lightly grease a suitable-sized baking dish. In a large skillet over medium heat, cook the lean ground beef until thoroughly cooked and browned. Add the low-sodium taco seasoning, salt, and black pepper, and mix well. Then, remove from heat and drain any excess fat.

In a large bowl, combine the drained beans, corn, diced tomatoes, chopped onions, and bell peppers.

Add the cooked ground beef to the mixture of beans and vegetables and mix everything together.

In the greased baking dish, place a layer of the thin strips of whole wheat tortillas on the bottom. Pour half of the meat and vegetable mixture over the tortillas.

Sprinkle half of the grated low-fat queso fresco over the meat and vegetable mixture.

Add another layer of tortilla strips and top with the remaining meat and vegetable mixture.

Finish with a layer of grated low-fat queso fresco on top.

Bake in the preheated oven for approximately 25-30 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it rest for a few minutes before serving.

Serve individual portions with a teaspoon of low-fat Greek yogurt on top as a dressing.