IngredientsEdit

• 24 oz. can tomato sauce
• 1 cup chopped onion
• 1 (15 oz.) can refried beans
• 1 tsp. vinegar
• ½ tsp. ground oregano
• ½ tsp. ground cumin
• ¼ tsp. garlic powder
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (4 oz.) can sliced black olives, drained
• 1 (4 oz.) can diced green chiles, drained
• 8 (6 inch) corn tortillas, cut into quarters
• 1½ cups shredded cheddar cheese

Directions Edit

1. Preheat oven to 375°F.
2. Spray a 9- x 13-inch baking pan with oil.
3. Spread ¼-cup tomato sauce on bottom of pan.
4. In a bowl, combine remaining tomato sauce with onion, refried beans, vinegar, oregano, cumin, and garlic powder.
5. Begin to layer lasagna in the following order:
   • ⅓ of the tortillas.
   • ⅓ of the sauce mixture.
   • ⅓ of the cheese.
   • ⅓ tortillas.
   • ⅓ sauce mixture.
   • All of the black beans.
   • All of the olives.
   • All of the green chiles.
   • ⅓ of the cheese.
   • Remaining tortillas.
   • Remaining sauce mixture.
   • Remaining cheese.
6. Cover tightly and bake 20 minutes.
7. Uncover and bake 15 minutes more.
8. Let stand ten minutes before serving.