Recipe adapted from “Prevent and Reverse Heart Disease” Caldwell B. Esselstyn, Jr.
12 medium no-oil corn tortillas
2 15 ounce cans black beans, drained and rinsed
2 16 ounce jars salsa (I use fresh salsa for 8 of the ounces)
1 Large onion, finely chopped (1 cup), and stir-fried until limp
1 Large red or green bell pepper, chopped (1 cup)
1 Large tomato, chopped (1 cup)
1 can of corn OR 1 cup frozen corn
Preheat oven to 350 degrees. Line bottom of a large baking dish with half of tortillas. You will need to cut or tear some in order to fit the pan.
Spread beans over tortillas, then add half the salsa, the corn, the stir-fried onions, peppers, tomato, and another layer of tortillas. Top with rest of the salsa. Use extra salsa if necessary.
Bake for 60 minutes, uncovered. The longer it cooks, the better it tastes.