Cheesy Enchilada Layered Casserole

This Mexican-style lasagna is great when you are trying to feed a lot of people for cheap! It is a delicious crowd-pleaser and is super quick to put together if the cheese sauce is made already!

Serves 6:

• 2- 28 oz. cans enchilada sauce (red or green)

• 1 package corn tortillas (18 ct.)

• 1- 16 oz. bag frozen bell pepper and onion mixture

• 1/2- 16 oz. bag frozen white corn

• 2 cans pinto or black beans, drained and rinsed

• 1-2 T. chili powder

• 1 tsp. garlic powder

• Salt and pepper

• About 4 c. Vegan Cheese Sauce

• Optional toppings: Green onion, chopped tomatoes, vegan sour cream, cilantro, lime, hot sauce

Preheat oven to 350 degrees

Heat frozen onion, bell peppers, and corn in a pan. Cook until all the water is evaporated.

Add spices, salt, pepper, and beans. Mix until combined.

Spread a thin layer of enchilada sauce on the bottom of a 13x9 casserole dish.

Start layering. Dip six corn tortillas in enchilada sauce and cover the bottom of the dish.

Next, spoon the veggie mixture over the tortillas.

Then drizzle on cheese sauce and more enchilada sauce over top the veggies.

Repeat the layer with six more dipped tortillas. You should end up with three layers altogether. The top of the casserole should end with the veggie mixture and a generous drizzle of cheese sauce and enchilada sauce on top.

(If you have extra tortillas, you can break them in half to fill the gaps on the side of the dish, but it's not necessary.)

Bake for 30-45 minutes, Make sure casserole has been bubbling for at least 15 minutes before you take it out. The key to this dish is that the tortillas cook in enough liquid for enough time to become nice and soft.

Take the casserole out of the oven when it is slightly browned on top and very hot all the way through.

You can top each slice with more cheese sauce, or any of the toppings mentioned above.

Works great as a prep-ahead meal as well!

Enjoy!