Ingredients

• 2 15 oz cans of beans, black, drained and rinsed
• 1 15 oz can of corn, kernels, drained
• 1 15 oz can of tomato(s), diced, drained
• 1 cup of bell pepper, any colour, diced
• 1 onion, red, diced
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• salt and pepper, to taste
• 2 cups of enchilada sauce, homemade or store bought
• 10-12 corn tortillas, small
• 2 cups of cheese, shredded Mexican blend
• coriander (cilantro), chopped for garnish
• Sour Cream, optional for topping
• green onions (salad onions), chopped - optional for garnish

Instructions

1. Preheat the Oven Preheat your oven to 375°F (190°C)

2. Prepare the Filling In a large mixing bowl, combine black beans, corn, diced tomatoes, bell peppers, red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to combine.

3. Assemble the Casserole Spread a thin layer of enchilada sauce in the bottom of a greased 9x13-inch baking dish. Place a layer of corn tortillas on top of the sauce. Add a portion of the black bean mixture over the tortillas. Drizzle enchilada sauce over the filling, and sprinkle with shredded cheese. Repeat the layers, finishing with a layer of tortillas, enchilada sauce, and shredded cheese on top.

4. Bake Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted.

5. Serve Remove from the oven and let it cool for a few minutes. Slice into squares, garnish with chopped cilantro if desired, and serve with sour cream and sliced green onions.