Veggie Enchilada Casserole

I have been trying to find a good and easy veggie enchilada casserole that both my kids and my other kid (aka Mark) will eat. I finally created one using a combination of a recipe I found on Aggie's Kitchen, a recipe I found on 100 Days of Real Food, and my own brain. YAY victory!

Ingredients:

• 1 can pinto beans
• 1 can black beans (low sodium)
• 1 can corn
• salsa of your choice (don't use picante..yucky. Use real salsa)
• half of an onion or so
• 1 small-medium green bell pepper (or whatever color) 
• a few cloves of garlic
• shredded cheese
• 9 medium sized tortillas
• 1 10 oz can of red enchilada sauce (use a bigger can if you want it more saucy)

Directions:

1. Preheat oven to 350

2. Rinse and drain pinto beans. Place in food processor and add a couple heaping spoonfuls of salsa. Process until a refried bean consistency.

3. Rinse black beans and corn and set aside

4. Chop onion, pepper, and garlic and saute in EVOO.

5. Pour a bit of enchilada sauce on the bottom of a greased casserole dish and lay out first layer of tortillas (I highly recommend going to 100 Days of Real Food to check out how he lays out his tortillas. It's genius! No more cutting tortillas into a million strips!)

6. Now layer on the pinto bean mixture, black beans, corn, saute mix, cheese, and sauce. Put more tortillas on and do it again. Put more tortillas on and top with sauce and cheese. So got that? That's 2 layers of veggies/beans, 3 layers of tortillas, and 3 layers of sauce and cheese.

7. Cover with foil and cook for about 35-40 minutes or less (I just kept it in until Mark came home) a half and hour is probably fine. Take off the foil and cook a few minutes more to crunchify the top. 

8. Serve as is or with avocados and plain greek yogurt.