Loaded Vegan Enchilada Casserole

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, about 5 minutes.

Stir in the garlic, cumin and chili powder. Sauté the mixture for about 1 minute more, stirring constantly, until the garlic becomes very fragrant.

Stir in the black beans, pinto beans, and half of the 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 mixture (about 10 to 12 smashes should do it). Stir everything together and allow the mixture to simmer for 1-2 minutes more.

Stir in the corn, then remove the skillet from heat.

Season the mixture with salt and pepper to taste. Stir in the cilantro. Taste-test the mixture and adjust any seasonings to your liking. (Note 1)

Preheat the oven to 375°F.

Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish.

Arrange 6 of the tortillas over the sauce, lightly brushing or dipping each side of each tortilla with enchilada sauce before placing it in the dish. (Note 2)

Ladle half of the bean mixture over the tortillas.

Arrange 6 more tortillas over the bean mixture, again dipping or brushing each with sauce before layering.

Ladle the other half of the bean mixture over the tortillas.

Dip or brush the remaining 6 tortillas with sauce before arranging them over the bean mixture.

Bake the casserole, uncovered, for 40 minutes, until it 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.