Gluten-free Tortilla Lasagna

Ingredients

 * 24 ounce can tomato sauce
 * 1 cup chopped onion
 * one can refried beans
 * 1 teaspoon vinegar
 * ½ teaspoon ground oregano
 * ½ teaspoon ground cumin
 * ¼ teaspoon garlic powder
 * one can black beans, rinsed and drained
 * one small can sliced black olives, drained
 * one small can diced green chiles, drained
 * eight (6-inch) corn tortillas, cut into quarters
 * 1½ cup shredded cheddar cheese

Directions

 * 1) Preheat oven to 375°F.
 * 2) Spray a 9- x 13-inch baking pan with oil.
 * 3) Spread ¼-cup tomato sauce on bottom of pan.
 * 4) In a bowl, combine remaining tomato sauce with onion, refried beans, vinegar, oregano, cumin, and garlic powder.
 * 5) Begin to layer lasagna in the following order:
 * 6) * ⅓ of the tortillas.
 * 7) * ⅓ of the sauce mixture.
 * 8) * ⅓ of the cheese.
 * 9) * ⅓ tortillas.
 * 10) * ⅓ sauce mixture.
 * 11) * All of the black beans.
 * 12) * All of the olives.
 * 13) * All of the green chiles.
 * 14) * ⅓ of the cheese.
 * 15) * Remaining tortillas.
 * 16) * Remaining sauce mixture.
 * 17) * Remaining cheese.
 * 18) Cover tightly and bake 20 minutes.
 * 19) Uncover and bake 15 minutes more.
 * 20) Let stand ten minutes before serving.