This casserole is similar to making a pan of enchiladas, only easier since you just layer the tortillas like pasta. Since this version is vegetarian, if you can open cans, you can make it. Easy peasy.
I served with it chips and extra salsa.
from The Passionate Vegetarian by Crescent Dragonwagon
2 cans chickpeas, drained
1 can black beans, drained
1 can red kidney beans
1 large can (28oz) diced tomatoes
1/2 cup salsa (homemade or your favorite jar)
4-8 tablespoons chili powder
1 10 oz package corn tortillas
8-16 ounces grated sharp cheddar cheese
Combine beans, tomatoes, olives, salsa and chili powder in a large nonstick skillet or heavy bottomed pan. Bring to a boil then lower heat to a simmer. Stir well and cook on low heat for 20 minutes allowing sauce to cook down and flavors to blend. Add salt to taste.
Cover the bottom of a greased casserole dish with tortillas. Break some into pieces in order to cover whole bottom of dish. Ladle not quite half of the bean mixture over the tortillas. Then top with almost half the cheese. Repeat the layering and finish with a scant layer of the bean tomato mixture.
Bake, uncovered, until it is heated through and cheese is melted. About 30 minutes at 350 degrees F.
Serve hot with any of your favorite Mexican food toppings.
Suggestions: sour cream, tortilla chips, salsa, guacamole and cilantro.