Mexican Lasagna

Directions

1. 1
   In a large skillet, heat oil until glistening.
2. 2
   Add the onions, chili powder, and garlic salt, stirring.
3. 3
   Allow the onions to saute until tender, about 5 minutes on medium-high heat.
4. 4
   In a mixing bowl, combine 1 cup of shredded cheese with the drained and rinsed black beans and corn; set aside.
5. 5
   In a square baking dish, spray the bottom with olive oil cooking spray and lay down 2 tortillas so that they overlap.
6. 6
   Two diagonal corners will not be covered; this is fine.
7. 7
   Spread 1/2 cup salsa over the shells.
8. 8
   Spread half of the black bean, corn, and cheese mixture onto the shells.
9. 9
   Top the layer with half of the sauteed onions.
10. 10
    Repeat the previous layers, laying the tortillas overlapping on the opposite corners (so that all 4 corners are now covered with tortilla) and add salsa, black bean/corn, and onions.
11. 11
    Top the last layer of onions with 2 more overlapping tortillas, the last 1/2 cup of salsa, and the remaining cheese.
12. 12
    Bake for 20 minutes at 400F and allow to cool a few minutes before serving.
13. 13
    Enjoy!