1 package medium sized corn tortillas
1 can green or red enchilada sauce
1 small can sliced olives
1 cup frozen corn
1 can black beans, drained and rinsed
1 1/2 cups grated cheese
1/2 bell pepper, diced
1 tsp. cumin
1/2 tsp. red chili flakes
I had some leftover canned tomatoes; you could add them too.
In a bowl, add the beans, corn, tomatoes, pepper, and spices. Also open other canned items.
Spray a baking pan with non-stick spray. Lay out your tortillas in a pan, in some shape that fills as much of the area as possible. (It's ok if they overlap.)
Cover them with some sauce, then add the bean/corn mixture. Sprinkle that with olives and cheese, then another layer of tortillas. (The second and third layers, I did the tortillas in half, to make the outside edges more square.)