Mexican chicken lasagna
1 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 red chillies, mostly deseeded and finely chopped
2 can chopped tomatoes
250ml chicken stock
1 tbsp sugar
1 can black beans, drained and rinsed
500g leftover rotisserie chicken, shredded (or 500g chicken breast, cooked)
300g sweet corn
300g shredded cheese (mozzarella, cheddar)
6 flour tortillas
2 tbsp coriander, chopped, to serve