Mexican lasagne

This was inspired by the recipe for Mexican Lasagne with Avocado Salsa in Nigella Lawson's Kitchen. I adapted it due to David's reluctance to eat it as a vegetarian dish and I left out the salsa accompaniment as I had no avocado in the house. The end result turned out to be absolutely delicious and I'll definitely make it again. I may well try a no-meat version for me to take to work for lunch.

1 packet tortilla wraps (I used flour tortillas but corn would be good also)
1 jar passata or tin chopped tomatoes
1 tin black-eyed beans
500g pork mince (or use whatever you fancy, turkey or beef would work, or omit altogether)
1 medium red onion
1 red pepper
1 large tin sweetcorn
spices - cumin, paprika, crushed chilli, oregano
Monterey Jack cheese (or grated cheddar/cheese of your choice)

Brown the pork mince in a pan with onion, garlic and peppers. Add the passata or tinned tomatoes, fill the jar with water and swish around, add tomato water to pan. Tip in the drained black eyed beans and sweetcorn, then season to taste. The tomato adds sweetness, especially if you use passata, so I tend to check the seasoning at intervals and adjust as the flavours meld.
Preheat your oven to a medium heat - I use gas mark 6. In an overproof dish (I used a round pyrex) cover the base with a layer of tomato meat sauce. Place tortilla on top (I trimmed mine to fit in neat circles, then used the leftover odd shapes to make tortilla chips in the oven to nibble on while lasagne was cooking), sprinkle with grated cheese. Continue layering until you've used all the sauce. I finished with a layer of meat sauce topped with cheese.
Bake in oven for about 20-25 minutes, until cheese is brown and bubbling.