1. Rinse and drain 1 x 15 ounce can of black beans. 2. Alternatively, cook 1 cup of dried black beans as per Becky Fenter's Black Bean recipe#22162. 3. As I was short of time, I adapted Becky's recipe. 4. I followed steps 1 and 2, then used the'quick-soak' method (cover the beans with a generous amount of water, place lid over pot, bring water to the boil, boil 2 minutes, remover lid, and let beans sit one hour, then drain.) Then continue with steps 5 to 8, inclusive, of Becky's recipe, but simmer the beans for two hours, instead of one. 5. Do not add any salt during this cooking process or beans will toughen! 6. Place drained beans in a large bowl. 7. Saute strips of chicken meat, in two batches, in 1 tablespoon of olive oil. 8. Remove from pan and place in the bowl with the beans. 9. Heat the remaining tablespoon of olive oil in the same pan, add onion and cook for 2 minutes. 10. Add red pepper, and continue sauteing over moderate heat until just tender. 11. Quickly add the corn and cook gently, stirring, until just heated. 12. Transfer onion, red pepper and corn mixture, along with 1 1/2 cups of sour cream, 1/2 the grated cheese, Jalapeno peppers, ground cumin and salt to taste, to the bowl with the beans and chicken, and mix well. 13. Grease the bottom of a lasagne pan with olive oil or butter. 14. Arrange half the tortillas over the bottom of the prepared pan, overlapping slightly if necessary. 15. Top tortillas with black bean, chicken and red pepper mixture. 16. Place remaining tortillas over the top, then sprinkle with the remaining cheese. 17. Bake in a pre-heated 350 deg. 18. F oven for 40 minutes, until cheese is melted and browned. 19. Serve garnished with black olives and fresh cilantro, and hand around the remaining sour cream separately. ---------------------------------------------------------------------------
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