Options:

Include nutrition information?

Enchilada Casserole (Vegetarian)

Created by NewbieCookTaylor on April 20, 2016

5 ounces red enchilada sauce (about 1/2 of a 10 ounce, can or you could use a little more to mix in)
1 can (15 ounce) whole kernel corn (very well drained, Del Monte corn or another brand)
1 can (16 ounce) refried beans
12 soft (408 grams) corn tortillas (6 inch)

Step 1: Grease a 13x9-inch baking dish.
Step 2: Using a pastry brush, spread just a very thin layer of of enchilada sauce in bottom of dish (not to much or the enchiladas will get soggy).
Step 3: Place 6 tortillas in the baking dish, overlapping to fit.
Step 4: Spread about half of refried beans on 6 tortillas.
Step 5: In a bowl, stir together remaining enchilada sauce, corn, black beans and well-drained tomatoes in large bowl.
Step 6: Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
Step 7: On a flat surface, spread the remaining refried beans over remaining 6 tortillas then place then over the cheese, then spread the corn, then remaining 1 cup cheese on top.
Step 8: Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.