Mexican Lasagna Casserole (vegan)

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 large bell pepper, diced
• 1 large onion, diced
• 2 medium tomatoes, diced
• 2 cups salsa
• 1/2 bunch fresh cilantro, chopped finely (more or less to taste)
• 1 bunch fresh chives, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 4 1/2 ounces black olives, sliced
• 10 corn tortillas
• 1 (15 1/4 ounce) can corn, drained
• 3 (16 ounce) cans refried beans
• 1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)
• 1 (15 ounce) can enchilada sauce (optional)
• 1 teaspoon chili powder (optional)
• 1/2 jalapeno pepper (finely chopped) (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 in a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are so good crunchy).
• 3 place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. mix well and set aside.
• 4 spray a 9 x 13-inch baking pan with non-stick spray. line the bottom with a layer of tortillas (cut some of them to fit, if desired). cover most of the bottom of the pan. for reference: i use four tortillas on the bottom, three for the next layer and three for the final layer.
• 5 place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
• 6 cover the refried beans with half of the pepper-onion-tomato mixture.
• 7 sprinkle entire dish lightly with 1/2 tsp cumin.
• 8 cover with half the can of corn.
• 9 cover with half the can of beans.
• 10 cover with 1/2 the salsa, add another layer of tortillas and repeat above layers (steps 5-9).
• 11 cover with a final layer of tortillas.
• 12 sprinkle with black olives.
• 13 top with the remaining 1 cup salsa.
• 14 bake for about 30 minutes or until hot throughout. if allowed to cool for about 10 minutes, it will be easier to cut.