Beany Mexican Lasagna

• 1 (10 ounce) can enchilada sauce
• 6 small whole wheat tortillas
• 1 (16 ounce) can fat-free refried beans
• 2 cups black beans
• 2 cups corn
• 1 (10 ounce) can tomatoes and green chilies
• 2 cups bell peppers, diced
• 12 cup cilantro, chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups monterey jack cheese

1. Combine black beans, corn, tomatoes with chiles, peppers, cilantro, salt, and spices in large bowl; mix well.
2. Slice tortillas into strips.
3. Spread some enchilada sauce in the bottom of a 13x9-inch pan.
4. Cover sauce with one-third of tortilla strips.
5. Slather half of refried beans onto tortilla strips.
6. Add half of vegetable mixture; spread out evenly.
7. Add one-third of cheese and half of remaining enchilada sauce.
8. Repeat layers.
9. Top with remaining tortilla strips and cheese.
10. Cover and bake at 350 degrees for about 30 minutes, or until cheese is melted.

enchilada sauce, whole wheat tortillas, beans, black beans, corn, tomatoes, bell peppers, cilantro, cumin, chili powder, salt, pepper, cheese

Taken from www.food.com/recipe/beany-mexican-lasagna-173781 (may not work)