Vegetarian Black Bean and Corn Tortilla Lasagna

First, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Next, lightly coat the inside of a 9x13-inch baking dish with a thin layer of oil to prevent food from sticking.

In a large skillet, heat some oil over medium heat. Then, add sliced onions, 3 cloves of minced garlic, and bell peppers to the skillet. Cook until the onions become soft and translucent, stirring occasionally. After that, add black beans, diced tomatoes with their juice, and salsa to the skillet. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing it to cook for about 3 minutes.

In a separate bowl, mash ripe avocados together with 1 clove of minced garlic and a squeeze of fresh lemon juice.

Begin building your dish by placing a layer of tortillas at the bottom of the prepared baking dish. Spread about one-third of the bean mixture over the tortillas, followed by half of the avocado mixture and a sprinkle of cheese. Place another layer of tortillas on top, followed by half of the remaining bean mixture and a sprinkle of cheese. Continue this layering process with the remaining ingredients.

Finally, place your dish in a preheated oven and bake until the sauce is bubbly, taking about 35 minutes to complete.