2-3 handfuls corn tortilla chips
1/2 jar enchilada sauce (or salsa)
5-10 jalepeno slices, torn into bits (optional)
1/2 cup frozen or fresh corn kernels (optional)
1 can black beans, drained
1/2 onion, diced (about 2/3 cup diced)
1 can sliced black olives (optional)
cheese for sprinkling or cheez sauce
Preheat oven to 300 degrees. Spread the chips in the bottom of a shallow baking dish. Top with enchilada sauce, making sure all chips get covered. Top that with jalepno bits. Top that with black beans, followed by corn. Top that with black olives and onion. Finally, spread on a bunch of cheese (or cheez sauce, ala Bryanna Clark Grogan). Bake for 25 minutes, or until cheese is melty.
Top with chopped tomatoes, avocadoes, lettuce and/or sour cream.
