1Slice up your bell peppers and onions to desired size and in a large skillet (with your choice oil, butter, or non stick spray)saute until almost floppy, then add frozen corn. season with salt and pepper (i'm a minimalist, add whatever seasoning you like)and cook until corn is no longer frozen.
2In a large pot combine whole beans, refried beans, and green chiles. Cook until hot.
3In a casserole dish, pour a little enchilada sauce to coat the bottom of the dish. Layer six tortillas to cover the bottom. Spread enough of the bean mixture on top of the tortillas to cover them. I usually only do about 2 layers, so it's safe to use half the bean mixture for this first layer. Then, on top of the beans, add a layer of the corn mixture. Cover this layer with a blanket of cheese (I <3 cheese).
4Now add another six tortillas, a little sauce, and then another layer of beans, corn, and cheese (if you like). Cover this with another layer of tortillas.
5Now for the decorative fun. Pour enough sauce to coat the top tortillas. (It's a little late but, if you wanna go light on the sauce, you can always pour the sauce in a plate and just coat the tortillas and then place them in the layer.)Blanket the top of your casserole with CHEEEEEEEESE, and then sprinkle green onions and olives.
6put it in the oven.... bake until cheese is melted and maybe a little brown. Takes about 30 minutes (i said 40 for safe measures). If you over stuffed the pan as I often do, just put a baking sheet underneath to catch the mess.