Step 1

In a bowl, add chopped onions and peppers. Drizzle with olive oil and season with sea salt.

Step 2

Using the Sharp Superheated Steam Countertop Oven, add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. If not using a steam oven, the onions and veggies can be sauteed in a frying pan for 5-7 minutes.

Step 3

When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Mix to combine.

Step 4

In an 11x11 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. If you do not have a pan this size, you can split this recipe into 2 8x8 pans. If splitting into 2 pans, you'll need to cut some of the tortillas, and possibly use a few extra to make the layers.

Step 5

On top of the tortillas, add a layer of the black bean and veggie mixture. Top with cheese, and then add about 1/2 cup more enchilada sauce (or more if you'd like!).

Step 6

Repeat until there are 4 layers of tortillas, and 3 layers of veggies, black beans and cheese.

Step 7

On top of the final layer of tortillas, add 1/4 cup sauce and the rest of the cheese.

Step 8

Bake uncovered at 425 for 25 minutes in the Sharp Superheated Steam Countertop Oven. If using a conventional oven, preheat oven to 425, and wrap the casserole in foil. Bake for 30 minutes, uncover, and bake for an additional 5-10 minutes to brown the cheese.

Step 9

There should be a little leftover enchilada sauce. Drizzle on top, or serve on the side if you like. You can also be more generous with the sauce while making your casserole and use the whole amount.