Enchilada Lasagna

This is about as lazy as you can get for a casserole. Opens some cans, mix them together, open a package of corn tortillas, place them all in a pan, bake. Easy to scale up or down depending on need. I forgot to photograph it.

• 2 x 14 oz cans, fire-roasted, diced tomatoes with chile (I used Muir Glen Organics)
• 2 x 14 oz cans, refried black beans
• 1# bag frozen southwestern vegetables mix (mix of corn, peppers, onions)
• 1/4 cup grated Parmesan cheese
• 1 cup shredded cheddar cheese
• Salt
• 1 small can, mild enchilada sauce
• 18 small corn tortillas
• Queso Fresco
• Fresh cilantro, chopped

1. Preheat oven to 425F. Spray 13x19 baking dish with nonstick spray.
2. Combine tomatoes (with juice), black beans, frozen vegetables and Parmesan in a large bowl. Add salt to taste.
3. Spread about half of enchilada sauce on bottom of dish. Layer six tortillas over the sauce. Spread half the tomatoes and beans mix over the tortillas. Layer another six tortillas, then the rest of the tomatoes and beans. Finish with remaining tortillas. Spread remaining enchilada sauce over top and top evenly with cheddar.
4. Cover and bake for 30 minutes. Uncover and bake another 15 minutes.
5. Remove from oven. Crumble Queso Fresco over top, then sprinkle cilantro over top. Serve.