Mexican Lasagna

6 corn tortillas
1 can of kidney beans
1 can of black beans
jar of salsa (I used 16 oz)
1 c. grated Monterey Jack cheese
2 packets Goya seasoning (optional)
1 small can of diced green chilies

Make foil strips to act as handles for your crockpot. I ripped off a piece about 18" long and folded into four the long way to make a strip. Lay 3 strips in the crock placed like spokes on a wheel.
Place a tortilla in the bottom. Top with some salsa, some beans and some cheese. Repeat layers ending with cheese.
Place in the crockpot until cheese is melted. Mine was done after 2 hours on high. 

Some notes: The original recipe called for 1 c. chicken instead of black beans, didn't use Goya, and used pepper jack cheese. 

We topped with guacamole and sour cream. I had fully intended to have lettuce and tomatoes too but I totally forgot until we were almost done!

We ate this with cornbread and I would definitely suggest at least one more side to fill you up.