Step 1

Pre-heat oven to 425 degrees F.  Slice up the polenta into 8 equal sized pieces.  Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices.  Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.

Step 2

While polenta is cooking dice up the bell peppers and onion.  Remove polenta from the skillet and add  remaining 1 teaspoon olive oil and diced vegetables.  Cook for about 5 minutes and then add in the black beans and all the spices.  Cook for another 1-2 minutes.

Step 3

Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture.  Lay the polenta slices down in a single layer and pour over remaining enchilada sauce.  Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes.  Serve with your favorite toppings and enjoy!