Mexican Lasagna
Mexican Lasagna
1 package Corn Tortillas
2 cans Black Beans (can be refried)
1 can Maple Baked Beans
Green & Red Bell Peppers
Green Chilies (from jar)
Monterey Jack & Cheddar Cheese

Preheat oven to 375 degrees. Spray a nice lasagna pan well with olive oil spray. Cover bottom of pan with a layer of corn tortillas. Layer black beans, sautéed green and red peppers, green chilies, and salsa. Sprinkle with cheese combo. Repeat layers two more times except, in the middle layer, add a can of maple baked beans instead of black beans. Top off with the cheese combo. Bake approximately 1 hour.

This recipe is even better the second day!