1. Preheat oven to 350°. 2. Heat oil in a wide, deep skillet and sauté onions and garlic until soft. Season with salt and pepper. 3. Combine flour, chili powder, paprika, salt, instant minced onion, cumin, cayenne, garlic powder and oregano (or use 2 envelopes of taco seasoning) and add to skillet. Cook, stirring, until well mixed, about 2 minutes. 4. Add tomatoes and their juices, corn, beans, bell pepper and cilantro, stirring until just heated through. 5. Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high for 60 seconds to soften. 6. Butter a deep lasagne pan (mine is about 10 x 14 x 4) and line the bottom with 6 tortillas. 7. Ladle 3/4 cup - 1 cup vegetable mixture over tortillas and spread to distribute evenly. Top with shredded cheeses. Repeat layers four more times, making sure each tortilla is covered or at least dampened by filling. 8. Bake 30 - 45 minutes at 350°. Let stand 5 - 10 minutes. 9. Meanwhile, combine chipotle and sour cream, adjusting heat to taste. 10. Cut 8 - 12 squares and offer adobo sour cream, guacamole and olives as toppings. ---------------------------------------------------------------------------
Nutrition
Ingredients
