Black Bean and Corn Enchilada Casserole (No Meat)

We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  onion, diced
• 1  bell pepper, diced
• 2  garlic cloves, minced
• 2  teaspoons cumin
• 1⁄2 teaspoon Mexican chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 (15 ounce) cans reduced sodium black beans, drained and rinsed
• 1 1⁄2 cups frozen corn kernels
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (10 ounce) can Rotel tomatoes & chilies, HOT
•  nonstick cooking spray
• 1 (28 ounce) can  red enchilada sauce
• 12  corn tortillas
• 1 1⁄2 cups  reduced-fat Mexican cheese blend
• 1 1⁄2 cups  reduced-fat colby-monterey jack cheese

Directions

1. 1. Preheat the oven to 350 degrees.
2. 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
3. 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
4. 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
5. 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
6. 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
7. 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
8. 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
9. 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
10. 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
11. 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
12. 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
13. 13. Let it sit out of the oven for about 5 minutes before serving.
14. Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).