1/2-1 onion, diced
1 red pepper, diced
1 (15 ounce) can black beans, drained
1 (14 ounce) can corn, drained
1 (10 ounce) can vegan red enchilada sauce, divided
1 (12 ounce) package whole wheat tortillas , divided
1 (8 ounce) package vegan cheese, optional
1 (4 ounce) can green chilies
2-3 green onions, sliced
1. Spray the bottom of a 9x9" baking dish with cooking oil and preheat oven to 350 F degrees. Spray a medium-sized saucepan with cooking oil. Cook onion and pepper over medium heat, until onion is translucent.
2. Add black beans, corn, and about 1/4 the enchilada sauce to saucepan. Simmer for about 8-10 minutes. Place a tortilla on the bottom of the baking dish.
3. Spoon bean/veggie mixture over the tortilla, pouring a small amount of enchilada sauce over it. Add vegan cheese, if you wish.
4. Alternate layers of tortilla and bean mixture until all of the mixture is used, topping with 1 last tortilla, the remainder of the enchilada sauce, green chilies, and vegan cheese. Garnish with green onions.
This recipe is altered from http://food.yahoo.com/recipes/pillsbury-bakeoff/11479/speedy-layered-chi....