Enchilada Casserole

2 T  flour
1 tsp cocoa or carob powder
2 T chili powder
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
2 cups vegetable broth
1/2 cup water
1 15 oz can tomato sauce
16 6 inch corn tortillas, cut in half
2 cups corn
2 cups black beans
1 4 oz can diced green chiles
1 can olives, sliced

• Whisk cocoa, flour, and spices together
• Stir in 1/4 cup vegetable broth to make a paste
• Slowly add in the remaining broth and water, and bring to a boil
• Add tomato sauce and cook for a few more minutes until sauce thickens slightly
• Remove sauce from heat 
• Mix beans, corn, and chilies together
• Line a 9x13 casserole dish with a layer of tortillas
• Pour sauce over the tortilla layer, covering it completely
• Spread half of the bean mixture on top of the sauce
• Add another layer of tortillas and sauce
• Add the rest of the bean mixture and top with a layer of tortillas
• Pour the rest of the sauce over the casserole and top with sliced olives
• bake for 30-40 minutes at 350