1 tbsp oil

1 onion, diced

1 yellow bell pepper, diced

3 cloves garlic, minced

2 cups red enchilada sauce

2 cups corn

1 can (15.5 oz) black beans, drained and rinsed

1 can green chiles

2 cups shredded Mexican cheese

16 corn tortillas, cut in half

Olives, for serving (optional)

Cilantro, for serving (optional)

Sour cream, for serving (optional)

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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat oil in a skillet over medium heat. Sauté onion, yellow bell pepper, and garlic for about 5 minutes until softened.
Stir in corn, black beans, green chiles, and 1 cup of enchilada sauce. Cook until heated through.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Arrange half the tortillas over the sauce, slightly overlapping.
Spread half the veggie mixture over the tortillas and sprinkle with 1 cup cheese.
Repeat with remaining tortillas, veggies, and cheese. Top with a final layer of sauce and cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes, until bubbly and golden.
Let rest for 5 minutes before serving with olives, cilantro, and sour cream if desired.

Add zucchini, spinach, or mushrooms to the filling for extra veggies.

Swap red enchilada sauce for green for a different flavor.

For spiciness, mix in jalapeños or hot enchilada sauce.

Lighten it up by reducing cheese and topping with avocado slices.

Use vegan cheese and sour cream for a fully vegan version.