Vegetarian Mexican Casserole

Ingredients:
Mexican Cheese
1 Can of Black Beans (or cook 1 cup of your own)
One Jar of Green Salsa or enchilada sauce
12- 18 Flour Tortillas (Medium)
Bell Peppers (I use green and yellow)
Sour Cream
1 Cup of Brown Rice
1/2 Yellow or White Onion

Seasoning:
Olive Oil
Garlic Salt
Cumin
Cayenne Pepper
Black Pepper

Directions:
Preheat the oven to 350 degrees. Grease a 9x13 baking dish.
 

If you are using canned beans, just simmer them on low until everything else is ready, stirring occasionally. If you are cooking your own beans, which is cheap and easy (and healthier, since it preserves more of the fiber than canned beans), simply cook them in a crock pot for 4 hours on low. Meanwhile, cook the rice.
 
 While cooking the black beans and rice, saute bell peppers and onions.  Saute the bell peppers and onions until they're tender but still slightly crunchy. Your stove's heat may vary.

Season the beans with cumin and cayenne pepper while they are cooking. Season the rice with lime, garlic salt and a little bit of olive oil after it is done cooking. Season the bell peppers and onions with garlic salt and black pepper while they are cooking.

Layer the baking dish with 2-3 tortillas. Put a layer of the rice in and top it with a layer of sour cream and cheese. Put another layer of tortillas on top of that with a thin layer of green salsa or enchilada sauce. Add a layer of beans, bell peppers and onions and then cheese on top. Repeat layers to your liking. The last topping should be a layer of tortillas with the rest of the green salsa or enchilada sauce and cheese.

Cover the casserole with aluminum foil and bake for 45 min.