Tortilla Lasagna

• 6 8-inch fat-free flour tortillas
• 1 Tbs. olive oil
• 1 small onion, chopped (1 cup)
• 2 Tbs. chili powder
• 2 tsp. ancho chile powder
• 2 cloves garlic, minced (2 tsp.)
• 2 cups strained tomatoes, such as Pomi, divided
• 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
• 1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
• 1/2 cup fresh or frozen corn kernels
• 1 1/2 cups grated Monterey Jack or pepper Jack cheese

1. Preheat oven to 350F.
2. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
3. Heat oil in saucepan over medium heat.
4. Add onion, and saute 5 minutes, or until soft.
5. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds.
6. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired.
7. Cover, and cook 10 minutes, or until chayote is tender.
8. Coat 2-inch-deep x 8-inch round baking dish with cooking spray.
9. Spread 1/4 cup strained tomatoes in bottom of pan.
10. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese.
11. Repeat layering 4 more times.
12. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top.
13. Sprinkle with remaining 1/4 cup cheese.
14. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted.
15. Let stand 10 minutes before cutting into 8 wedges.

flour tortillas, olive oil, onion, chili powder, ancho chile powder, garlic, tomatoes, black beans, chayote, corn, grated monterey

Taken from www.vegetariantimes.com/recipe/tortilla-lasagna/ (may not work)