Mexican Lasagna

Ingredients :

8 tortilla - medium sized

3/4 cup shredded Cheddar cheese 

3/4 cup shredded Colby-Monterey Jack cheese

1 cup Mozzarella cheese 

1 cup Refried Beans 

2 cups Picante 

1 Onion - diced

1 Bell Pepper - diced

3/4 cup Corn kernels 

1/4 cup olives (optional)

1 Jalapeno - finely chopped

1 tbsp Cajun seasoning

salt to taste

Directions :

1) Preheat the oven at 350 degrees F. 

2) In a skillet cook onions, bell peppers, jalapeno and corn until onions are golden brown. Add salt and cajun seasoning.

3) In a bowl mix refried beans with one cup picante.

4) In a baking dish Spread half cup picante. Place 2 tortillas on top, then layer with the refried beans-picante mixture, stir fried veggies and shredded cheese. 

5) Repeat the layers. Top of the last layer of tortilla with half cup picante, olives, mozzarella and any leftover cheese. 

6) Cover the dish with aluminium foil. Bake for 30 minutes.

Let the baking dish sit at room temperature for 10 minutes before serving, this lets all the cheese to settle a little bit and the slices you cut would come out easily. Serve it with sour cream (and sriracha sauce if you wanna spice it up)!