Mexican lasagna... 45 minutes

the goods:

2 teaspoons extra-virgin olive oil
1 bag (10 ounces) frozen corn
1 garlic clove, minced
1/4 teaspoon cayenne pepper
reserved cooked black beans (or 1 can black beans, rinsed and drained)
8 flour tortillas, warmed and halved
2 cups salsa
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add garlic and cayenne, cook 1 minute. Add black beans and corn; season with salt and pepper. Cook until beans are warmed through, 3 minutes. Remove from heat. Arrange a layer of tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese.

Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with another layer of tortilla halves, remaining salsa and cheese.

Cover with foil and bake until center is hot and cheese melts, 20 minutes. Uncover and bake until cheese is bubbling, 10 minutes.