On left is the mixture of black beans, chopped onions, green chilies, yellow squash, zucchini, tomatoes, and sweet corn. I sauteed the onions, squashes, jalapenos, and corn, then when done (vegetable are soft but not mushy), mixed with the other ingredients in a bowl. I also added 3T of chili powder, 1T of garlic powder and 1T of cumin.
Place store-bought corn tortillas in the bottom of a baking dish, then pour one can of canned green chile sauce over the tortillas. Layer the vegetable mix over the tortillas, then add another layer of tortillas and shredded Monterrey Jack cheese, then another layer of vegetables. Top with one more layer of tortillas, cheese and pour a can of chile sauce over the whole thing. Cover with foil and bake in oven at 350 for 15 minutes, then uncover and cook another 10 minutes. Take out and let set for ten minutes before cutting.
Top with salsa.
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