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Mexican Lasagna

What you need: 

1 large onion, chopped
1 green pepper, chopped
1 chopped jalapeno, chopped
1 can Italian diced tomatoes
1 cup frozen corn
2 cans black beans, rinsed and drained
1 tablespoon tomato paste
2-4 tablespoons chili powder
2 teaspoons ground cumin
corn tortillas
shredded vegan cheddar cheese
green onions, chopped tomatoes, lettuce,etc.

What you do: 

Heat some extra virgin olive oil in a large skillet on medium heat. Saute onion, gr. pepper, jalapeno, and chopped garlic until tender. Add the can tomatoes, corn, black beans, tomato paste (and water if more liquid is needed) and spices. Cook until warm.
Grease a baking dish and place a layer of corn tortillas (cut to fit) on bottom of dish. Put half of your bean mixture on top followed by a layer of cheese. Place another layer of tortillas, remaining bean mix, another layer of tortillas and cheese to cover.
Place in a 475 oven and bake 12-15 min. or until cheese is melted and heated through. Top with any toppings you like.

Preparation Time: 
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