Spanish rice (I use homemade)
1 can green enchilada sauce
1 can black beans
1 can Mexican corn
nutritional yeast queso cheese (there is a great recipe on this website)
fresh spinach leaves
refried beans ( I had these leftover too, so I threw them in)
Spray the pan with oil. Place corn tortillas in the bottom, top with some spanish rice (I mix the green enchilada sauce into the rice), then olives and some queso. Put down another layer of corn tortillas. Top that with refried beans, black beans, Mexican corn, fresh spinach, and queso. Then layer another layer of tortillas topped with queso cheese sauce.
I make my homemade spanish rice with TVP so I didn't feel a need to put in any other "meat" ~ though if you wanted to you could add it to any of the layers. You can modify this recipe to use what leftovers you have on hand.
I baked this at 400 degrees Fahrenheit for about 25 - 30 minutes.
I also mash up an avocado and top it with that and tofu sour cream.
Source of recipe: I had leftover Spanish rice, so I needed to come up with something to make with it.