1. Preheat oven to 375°F. 2. In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy). 3. 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. 4. 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. 5. Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas. 6. Cover the refried beans with half of the pepper-onion-tomato mixture. 7. Sprinkle entire dish lightly with 1/2 tsp cumin. 8. Cover with half the can of corn. 9. Cover with half the can of beans. 10. Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9). 11. Cover with a final layer of tortillas. 12. Sprinkle with black olives. 13. Top with the remaining 1 cup salsa. 14. Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut. ---------------------------------------------------------------------------
Nutrition
Ingredients
