Southwestern Lasagna

• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1-2 teaspoons chili powder
• 1-2 teaspoons ground cumin
• salt and pepper to taste
• 1 cup corn
• 1 14 oz. can diced tomatoes
• 2 14 oz. cans pinto beans, drained and rinsed
• 2 16 oz. jars of salsa (I like to use a chipotle corn salsa)
• 1 14 oz. can refried black beans
• 2 cups shredded cheese (whichever kind you prefer)
• 24 small corn tortillas

1. Preheat oven to 350 degrees F.
2. In a medium saucepan or skillet, heat oil over medium heat. Add onion, red bell pepper and garlic and saute until softened slightly, about 3-5 minutes. Stir in chili powder, cumin, salt and pepper and cook for another few minutes. Add corn, tomatoes, beans, and about 1/2 jar of salsa and cook, stirring occasionally, for a few minutes more (until all ingredients are heated through).
3. Put refried black beans in a medium bowl along with a few tablespoons of salsa and stir until loose (it needs to be spreadable but not runny).
4. Spread 1/2 jar of salsa in the bottom of a 9x13 baking pan. Top with six corn tortillas. Spread half of tomato-bean mixture on top of tortillas. Top with six more tortillas. Spread black-bean mixture on top of tortillas, then top with 1 cup of cheese. Top with 6 more tortillas and then last half of tomato-bean mixture. Arrange last six tortillas on top of the bean mixture and top with another 1/2 jar of salsa and remaining 1 cup cheese.
5. Bake in oven for 20-25 minutes, until cheese has melted and filling has cooked through. Remove from oven and let sit for a few minutes before slicing and serving. Top with sour cream, guacamole, sliced jalapenos, etc.

vegetable oil, yellow onion, red bell pepper, garlic, chili powder, ground cumin, salt, corn, tomatoes, pinto beans, salsa, black beans, shredded cheese, corn tortillas

Taken from www.epicurious.com/recipes/member/views/southwestern-lasagna-1202674 (may not work)