Mexican Lasagna

I was thumbing through one of my many monthly food magazines and came across this recipe.  It caught my attention and I realized that it was definitely one I wanted to try.  It wasn't a featured recipe in the magazine.  It was actually a sidebar recipe for an ad for Cancer Centers of America!  So thank you to them for giving me a good jumping off point. I made a few changes and the result was a delicious dinner!

2 onions, peeled and chopped

3 cloves garlic peeled and minced

2 T. olive oil

1 15 oz can. black beans, rinsed and drained

1 15 oz. can chili style beans

1 4 oz. can diced green chilies

2 15 oz. cans fire-roasted tomatoes

2 T. chili powder

1 T. ground cumin

1/2 t. ground chipotle powder

8 flour tortillas

2 cups shredded Mexican style cheese

Garnishes:

chopped black olives

sour cream

chopped cilantro

In a large frying pan, saute the onions and garlic for a few minutes in the olive oil.  Add the beans, chilies, tomatoes and seasonings.  Simmer for 20 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Spread a thin layer of the bean mixture in a lightly greased 9 x 13 baking dish.  Top with 4 tortillas and 1 cup of the cheese.  Repeat the layers and and end with cheese layer.

Cover with foil and bake about 35 minutes.

Let rest 5 minutes before serving.  Top with your choice of garnishes.