Here is a good hearty vegetarian recipe that will surely satisfy you:
Black bean and corn casserole
(Serves 4, but you can stretch it to 6)

Ingredients:

4tsp olive oil

1 medium onion chopped

4 garlic cloves, minced

2 tsp ground cumin

1 can chopped green chiles

1 can black beans, drained and rinsed

1 can tomato sauce

1 can diced tomatoes

Salt

1 10 oz package frozen corn

1 package of corn tortillas

2 avocados

Juice of 1 lime

Directions:

1. In a large saucepan, heat oil over medium heat. Add onion and cook 5-6 minutes until softened. Add garlic and cumin, stirring often about 2 minutes.

2. Add chiles, beans, tomato sauce, diced tomatoes, their juice, ¾ tsp salt, and ½ cup of water to the saucepan. Bring to a boil; reduce heat to a simmer and allow to slightly thicken.

3. Meanwhile, cut the tortillas in half and slice the avocados and toss the avocado slices in half of the lime juice. Pre-heat oven to 400 degrees.

4. Once the sauce has thickened, ladle half of it into a 9 x 13” oven safe dish. Layer almost half of the tortillas over the sauce. Add all of the sliced avocados , including the lime juice. Sprinkle some salt over the avocados. Layer almost all of the rest of the tortillas and then top with the remaining sauce.

5. Take the remaining tortillas and cut them into strips and layer them on top. Place the dish in the pre-heated oven and bake for 35 minutes or until bubbly . Make sure the chips don’t burn.

6. Cool for 5 minutes and enjoy!