Tortilla Pie

1 T olive oil
1 small onion, diced
1 red pepper, diced
6 cloves garlic, minced
salt & pepper (I used tsp each)
1 T chili powder
tsp ground cloves
½ tsp cinnamon
1 t chipotle powder (I used tsp cayenne)
1 t dried red chilies (I used ½ tsp)
1 can of black beans, drained & rinsed
1 small can of corn, drained
2 cup fresh salsa (I used 2½ cups and spread ½ cup on the bottom before layering)
1 cup cooked rice
12 corn tortillas (I cut them in half so they would fit nicely into the pan)
1 cup cheddar cheese, shredded

1. In a large pan, heat olive oil and add in onion. When onion wilts, add in red pepper and garlic and sauté until soft. Stir in spices, black beans, corn and salsa and heat through.

2. Preheat oven to 400 degrees. Lightly oil a 9x13 casserole dish and (spread ½ cup salsa over the bottom. Then…) overlap 6 of the corn tortillas at the bottom of the dish. Spoon half of the bean mixture overtop and then cover with the cooked rice. Top rice layer with half of the cheese, layering the remaining 6 tortillas overtop. Add the remaining bean mixture and sprinkle with the remaining cheese. Bake until casserole is heated through and cheese is bubbling, about 20 minutes or so.

Number of Servings: 8

Recipe submitted by SparkPeople user LAZYBEACHBUM16C.