Enchilada Casserole

from Cheryl Meng

1 medium onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 can whole kernal corn, drained
1 can stewed tomatoes (16 oz.)
1 can tomato sauce (15 oz.)
1 cup salsa
1 can chopped green chilies (4 oz.)
1 can kidney beans, drained (15.0z)
1 can pinquitos beans, not drained (15 oz.)
1 t. chili powder
1 t. cumin powder
16 corn or flour tortillas

Saute' onion, pepper, garlic, and spices in 2 T. oil until tender. Add tomatoes, tomato sauce, corn, salsa and bring to boil. Add beans. Grease a 9x13" casserole. Layer tortillas, bean mixture; repeat until all ingredients are used. Bake at 350 degrees 30-45 minutes.