"mexican lasagna"

I have recently been told about the fat free vegan blog, which is pretty decent, and tried one of her recipes last night (but made it non-fat free and some other changes).
It turned out pretty good and will be a good source of leftovers for Mark for the week while I am in Hawaii.
Ingredients:
1 can black beans
1 can sliced olives
1 can kidney beans
1 chopped yellow onion
1 green pepper and 1 red pepper, chopped
2 TBsp garlic
cumin
chili powder
2 cans vegetarian refried beans
2 cans chopped tomatoes
1 jar vegetarian enchilada sauce
vegan daiya cheese (mozzarella and cheddar)
18 small corn tortillas

Directions:
In a small frying pain heat the onion, peppers, and garlic with a small amount of water, until soft.
In a large casserole dish that is sprayed with nonstick spray, layer 6 tortillas. On top of this coat one can of stirred refried beans. On top of this layer 1/2 the pepper mixture. On top of this spread the can of tomatoes. On top of this spread one can of black beans. Sprinkle with cumin and chili powder. Then place a layer of daiya cheese.
On top of this place another 6 tortillas, then another layer of the refried beans. Place the remaining 1/2 of the peppers on this, then the other can of tomatoes, then the can of kidney beans. Again sprinkle with cumin and chili powder, and apply another layer of daiya cheese.
Place one more layer of 6 tortillas. Coat with the enchilada sauce and the olives on top of this.
Bake at 350 for 30 minutes.
It made a delicious meal, especially with tofutti sour cream on the side, and 8 leftover containers.

On another note I also made vegan AND gluten free raspberry cupcakes with delicious homemade frosting for rounds today...