1 (15 ounce) can green enchilada sauce
2 tablespoons cumin
1 teaspoon chili powder
12 corn tortillas
1 (15 ounce) can fiesta corn, drained
1 (15 ounce) can black beans, drained
2 cups vegan cheese
1. Preheat oven to 350 degrees F. Mix the spices with enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.
2. Using a casserole dish, layer the ingredients, starting with 1/4 cup sauce on the bottom. Layer sauce, tortillas, corn, beans and vegan cheese.
3. Continue layering and end with a layer of tortillas and then sauce. Sprinkle 1/2 cup vegan cheese over the top and cover loosely with aluminum foil.
4. Bake for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.
Serve with a salad, salsa and smoothie! Good eats!