Layers of corn tortillas, zesty beans and veggies, and spicy sauce are baked up to bubbly perfection to make this easy and mouth-watering enchilada casserole. 100% vegan and easy enough for a weeknight!
Coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent.
Stir in the garlic and cumin. Cook for about 1 minute more, until the garlic becomes very fragrant.
Stir in the black beans, pinto beans, corn, and 1 1/2 cups of enchilada sauce.
Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to simmer, stirring occasionally, for about 5 minutes.
Use a fork or potato masher to mash up about 1/4 of the beans (about 10 to 12 smashes should do it). Stir them into the mixture and allow it to simmer for 1-2 minutes more.
Remove the skillet from heat. Season with hot sauce, salt and pepper to taste.
Preheat the oven to 375°F.
Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish).
Arrange 6 of the tortillas over the sauce. You can cut some of the tortillas in half so the edges line up with the sides of the dish, if desired.
Ladle half of the bean mixture over the tortillas.
Arrange 6 more tortillas over the bean mixture.
Ladle the other half of the bean mixture over the tortillas.
Arrange the last 6 tortillas over the bean mixture.
Ladle the remaining sauce over the tortillas, spreading it out to cover the tortillas fully.
Bake, uncovered, for 40 minutes, until the casserole is hot and bubbly.
Remove the casserole from the oven and let it sit for at least 10 minutes.
Slice and divide the casserole onto plates. Top with toppings of choice. Serve.
Adapted from Delish's Chicken Enchilada Casserole.