Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil, (or high-heat oil of choice)
  • 1 medium onion, (diced)
  • 1 red bell pepper, (diced)
  • 3 garlic cloves, (minced)
  • 2 tablespoons ground cumin
  • 1 (14 ounce) can black beans, (drained and rinsed)
  • 1 (14 ounce) can pinto beans, (drained and rinsed)
  • 1 cup frozen corn kernels, (thawed)
  • 2 1/2 cups enchilada sauce, (divided)
  • Hot sauce, (to taste)
  • Salt and pepper to taste
  • 18 corn tortillas
  • Avocado slices
  • Fresh cilantro
  • Chopped scallions
  • Salsa
  • Guacamole
  • Vegan sour cream or cashew cream

Instruction

  • Coat the bottom of a large skillet with oil and place it over medium heat.
  • When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent.
  • Stir in the garlic and cumin. Cook for about 1 minute more, until the garlic becomes very fragrant.
  • Stir in the black beans, pinto beans, corn, and 1 1/2 cups of enchilada sauce.
  • Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to simmer, stirring occasionally, for about 5 minutes.
  • Use a fork or potato masher to mash up about 1/4 of the mixture (about 10 to 12 smashes should do it). Stir everything together and allow the mixture to simmer for 1-2 minutes more.
  • Remove the skillet from heat. Season with hot sauce, salt and pepper to taste.
  • Preheat the oven to 375°F.
  • Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish).
  • Arrange 6 of the tortillas over the sauce. You can cut some of the tortillas in half so the edges line up with the sides of the dish, if desired.
  • Ladle half of the bean mixture over the tortillas.
  • Arrange 6 more tortillas over the bean mixture.
  • Ladle the other half of the bean mixture over the tortillas.
  • Arrange the last 6 tortillas over the bean mixture.
  • Ladle the remaining sauce over the tortillas, spreading it out to cover the tortillas fully.
  • Bake, uncovered, for 40 minutes, until the casserole is hot and bubbly.
  • Remove the casserole from the oven and let it sit for at least 10 minutes.
  • Slice and divide the casserole onto plates. Top with toppings of choice. Serve.