Mexican Lasagna Casserole (Vegan) - cooking recipe

Ingredients

1 large bell pepper, diced
1 large onion, diced
2 medium tomatoes, diced
2 cups salsa
1/2 bunch fresh cilantro, chopped finely (more or less to taste)
1 bunch fresh chives, chopped
2 garlic cloves, minced
1 teaspoon cumin
4 1/2 ounces black olives, sliced
10 corn tortillas
1 (15 1/4 ounce) can corn, drained
3 (16 ounce) cans refried beans
1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)
Optional
1 (15 ounce) can enchilada sauce (optional)
1 teaspoon chili powder (optional)
1/2 jalapeno pepper (finely chopped) (optional)

Preparation

Preheat oven to 375\u00b0F.
In a non-stick pan with a little water (1 tbsp.), saute the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
Place 1 1/2 cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
Cover the refried beans with half of the pepper-onion-tomato mixture.
Sprinkle entire dish lightly with 1/2 tsp cumin.
Cover with half the can of corn.
Cover with half the can of beans.
Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
Cover with a final layer of tortillas.
Sprinkle with black olives.
Top with the remaining 1 cup salsa.
Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.