Stacked Fajita Vegetable Enchilada Casserole

Ingredients

• 1 tablespoon olive oil
• 1 bell pepper, any color, diced
• 1 medium onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup corn kernels, fresh, canned, or frozen
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can red enchilada sauce
• 8 (6-inch) corn tortillas
• 1 cup shredded cheese, any kind
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 375°F and spray a 9x9-inch baking dish with cooking spray.
2. Heat the oil in a large skillet over medium heat. Add the bell pepper and onion, and sauté until the vegetables are tender, about 5 minutes.
3. Add the garlic powder, cumin, chili powder, smoked paprika, salt, and pepper and cook for an additional minute.
4. Stir in the corn kernels and black beans and cook until heated through, about 2 minutes.
5. Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish.
6. Place 4 tortillas over the enchilada sauce, overlapping as necessary. Spread 1/2 of the vegetable mixture over the tortillas. Sprinkle with 1/2 cup of the cheese.
7. Top with another 1/2 cup of the enchilada sauce and the remaining 4 tortillas. Spread the remaining vegetable mixture over the tortillas and top with the remaining 1/2 cup of cheese.
8. Pour the remaining enchilada sauce over the casserole and sprinkle with the cilantro.
9. Bake in preheated oven for 20 minutes or until cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.

Interesting Facts

• This casserole can easily be made vegan by using vegan cheese and leaving out the black beans.
• You can also add cooked shredded chicken or beef to the casserole for a heartier meal.
• This casserole can also be made ahead of time and refrigerated before baking.