Black Bean and Corn Enchilada Casserole

Ingredients

• 2 cans Black beans
• 1 can Corn
• 1 medium Onion
• 1 Bell pepper
• 12 Corn tortillas
• 2 cups Enchilada sauce
• 1.5 cups Dairy-free cheddar cheese
• 2 tbsp Olive oil
• 1 tbsp Chili powder
• 1 tsp Cumin

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 1 medium onion, chopped, and the 1 bell pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. 3Add the 2 cans of black beans (drained and rinsed), the 1 can of corn (drained), the 1 tablespoon of chili powder, and the 1 teaspoon of cumin to the skillet. Stir everything together and cook for 5 minutes, stirring frequently, until the mixture is heated through and fragrant.
4. 4Spread about 1/2 cup of the 2 cups of enchilada sauce evenly over the bottom of a 22.86 × 33.02 cm baking dish.
5. 5Arrange 4 of the 12 corn tortillas in a single layer over the sauce. Spoon half of the black bean and corn mixture evenly over the tortillas. Drizzle about 1/2 cup of enchilada sauce over the bean mixture and sprinkle with about 1/2 cup of the 1.5 cups of dairy-free cheddar cheese.
6. 6Repeat the layering process: add another layer of 4 tortillas, the remaining black bean and corn mixture, another 1/2 cup of enchilada sauce, and another 1/2 cup of dairy-free cheddar cheese.
7. 7Top with the final 4 tortillas. Spread the remaining 1 cup of enchilada sauce evenly over the top layer of tortillas. Sprinkle the remaining 1/2 cup of dairy-free cheddar cheese over the top.
8. 8Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the dairy-free cheese is melted and lightly golden.

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