Vegetarian Enchilada Casserole

Step 1

Preheat the oven to 350°F.

Step 2

In a medium skillet, heat one Tablespoon of oil on medium high heat. Add the peppers and cook for about 2 minutes or until soft. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Salt to taste.

Step 3

Add the spinach and cook on low until the spinach is wilted.

Step 4

In a separate bowl, sprinkle the beans with the remaining taco seasoning and scallions. Salt to taste and mix well.

Step 5

Spread 1/2 cup sauce on the bottom of an 8x8 or equivalent pan. Layer 8 tortilla halves across the bottom over the sauce. It’s okay for them to overlap a little.

Step 6

Spread 1/2 the bean mixture and 1/2 the vegetable mixture over the tortillas. Sprinkle 1/3rd of the cheese on top.

Step 7

Layer 8 tortilla halves on top of the cheese layer. Spread 1/2 cup of sauce on top of the tortillas followed by the remaining bean and vegetable mixture. Sprinkle with half of the remaining cheese mixture.

Step 8

Layer the last 8 tortilla halves over the cheese mixture. Spread the remaining sauce on top of the cheese mixture and then top with the rest of the cheese.

Step 9

Cover the pan with aluminum foil and bake for 20 minutes. Cool slightly before cutting into squares.