Mexican Lasagna

In a large skillet, heat oil until glistening. Add the onions, chili powder, and garlic salt, stirring. Allow the onions to sauté until tender, about 5 minutes on medium-high heat.

In a mixing bowl, combine 1 cup of shredded cheese with the drained and rinsed black beans and corn; set aside.

In a square baking dish, spray the bottom with olive oil cooking spray and lay down 2 tortillas so that they overlap. Two diagonal corners will not be covered; this is fine. Spread 1/2 cup salsa over the shells. Spread half of the black bean, corn, and cheese mixture onto the shells. Top the layer with half of the sautéed onions. Repeat the previous layers, laying the tortillas overlapping on the opposite corners (so that all 4 corners are now covered with tortilla) and add salsa, black bean/corn, and onions. Top the last layer of onions with 2 more overlapping tortillas, the last 1/2 cup of salsa, and the remaining cheese. Bake for 20 minutes at 400F and allow to cool a few minutes before serving. Enjoy!