1 pkg. tortillas, preferably whole wheat or corn
2 cans enchilada sauce
1 sm. can chopped mild green chilies
1 (16 oz.) can refried beans or 2 c. cooked black or kidney beans
12 oz. cheese, grated; use Cheddar, Jack, Colby or goat cheese
2 c. chopped assorted vegetables: black and green olives, zucchini, broccoli, corn, sweet red peppers, onions, etc.

Preheat oven to 375 degrees. Use a deep casserole that's about the same dimensions as the diameter of the tortillas you're using.

Put a tortilla in the bottom; spread it with beans, then a thin layer of enchilada sauce and cheese. Add another tortilla; spread it with chilies and veggies, then a thin layer of sauce and cheese. Repeat until you've used the last tortilla; top generously with sauce and finish with a generous layer of cheese.

Ingredients can easily be altered to your taste or what you've got on hand - use different veggies, hotter peppers, more or less cheese, etc. Bake uncovered for about 30 minutes or until brown, bubbly and hot. Fun to make with kids.