Vegan Enchilada Casserole

Here's a pretty simple casserole to put together. There are so many of these on the internet so what's one more? I say, why not?

1 can low sodium black beans, drained/rinsed
1 cup corn (I used frozen)
1 medium onion diced
2 cloves garlic, minced
1 green bell pepper, diced
1 tomato, diced
1 package corn tortillas
1 can enchilada sauce
1 cup vegan Mexican shredded cheese
1 1/2 tablespoon cumin
2 teaspoons chili powder
Juice of one lime
salt to taste

Preheat oven to 350.

Saute onions and garlic until onions are translucent. Add peppers and cook until softened but still green. Add corn, tomatoes and beans and lime juice. Add spices and salt to taste. Cook all for about 10 minutes to combine flavors.

Place corn tortillas in bottom of a lightly greased casserole dish. Top with half of the veggie mix.  Add another layer of corn tortillas, top with the rest of the veggies and a final layer of the tortillas. Sprinkle the vegan cheese on top and then cover with the enchilada sauce.

Bake for 30 minutes. I sprinkled onions on top before serving.

The vegan cheese melts into the sides of the dish and as you eat and makes it creamy and delicious.  I really enjoyed this and I know it will be even better tomorrow. These are the kind of meals that my meat eating husband enjoys and doesn't feel he's missing anything.