Combine the browned hamburger, corn, salsa and black beans.
Using an 8" light-weight non-reflective pot, spray the bottom with non-stick cooking spray. Place a tortilla in the bottom and cover with ⅓ of the meat mixture and ½ cup of cheese. Continue with two more layers. Reserve the last tortilla and ½ cup of cheese.
Place the lid on the pot and place in the solar oven, securing the glass front. Cook for 1-hour, re-positioning your oven every 30-minutes to align with the sun. After an hour, open the oven and remove the lid. Place the reserved tortilla and cheese on the top. Replace the lid and close the glass front for 10 minutes or until the cheese is melted.
Top with slices olives, green onions, sour cream and guacamole if desired.
Recipe by Three Guys Outside at https://www.3guysoutside.com/2015/05/stacked-cowboy-enchiladas/