Mexican Lasagna

2 T olive oil
1 medium onion, diced
1 green pepper diced
2 cloves garlic, minced
1 15oz. can black beans (or pintos), drained and rinsed
1 15oz. can diced tomatoes with cilantro and lime
1 cup salsa (whatever kind you like, I use green)
2 tsp. cumin powder
salt & pepper
8 oz. shredded pepper jack cheese (or Monterey jack if pepper jack is too spicy)
5-6 corn tortillas, cut in half

Heat olive oil in skillet over medium heat. Add onion, green pepper and garlic. Cook until onion is clear, about 5 minutes. Add beans, diced tomatoes, salsa and cumin powder. Season with salt & pepper to taste. Heat through, about an additional 5 minutes. In a 9X9” pan, place about 1/3 cup of the bean mixture. Layer tortillas, half of bean mixture and half the cheese. Repeat this a second time ending with all the cheese. Bake at 350 for 30 minutes. Serve with diced fresh tomatoes, avocado, sour cream….anything you might put on enchiladas. I also love it with fritos on top.

This has become a fast favorite (even Pops likes it) and a regular in my home. I have also added corn to the bean mixture, but I like it better without the corn others like it either way. It also makes great leftovers to take for lunch to following day.