Vegan Mexican Lasagna

Ingredients

1 can refried black beans

1 large jar salsa or picante sauce

1 large can of tomato sauce

1 small can of green chilies

1 small can of olives (optional)

1 package blue or white corn tortillas

Preparation

Preheat the oven to 350. Spray a casserole dish with Pam. Mix together the salsa and tomato sauce and add the green chiles. Spread a thin layer of salsa/tomato mixture on the bottom of a casserole dish.

Take a corn tortilla and fill it with about 2-3 tablespoons of the bean mixture, 1 tablespoon of the tomato mixture, and a couple of olives. Roll it up and place in the bottom of the casserole dish. Repeat until you have one layer of tortillas.

Cover with a layer of tomato mixture. Then repeat the layer of tortillas and so on. You should get about 3 layers of tortillas. Finally, cover with a generous layer of tomato mixture. Cover and bake for 30 minutes. Let sit 10-15 minutes before serving.