Enchilada Casserole

Vegan baked Enchilada Casserole

1 tbs olive oil
2 cloves of garlic, minced
1 red onion, chopped
4 zucchini, shredded using a cheese grater
3 bell peppers (yellow, red, orange or green)
1 can black beans, drain and rinsed
1 can pinto beans, drain and rinsed
1 bag frozen corn
1 can diced tomatoes
1 can tomatoes with chili peppers
1 can enchilada red sauce
4 Flour tortillas
1 Tbs chili powder
salt/pepper to taste

Avocado, diced
crushed tortilla chips
vegan sour cream

Preheat oven to 350 degrees.

On high- medium heat, sauté onion and garlic in pan. Add in peppers and stir regularly. Once peppers and onion are cooked through, add in shredded zucchini and continue to cook on medium.

In separate pan mix beans, tomatoes, and corn.  Stir together on medium heat, until mixture is heated through.

Spray a 9×6 glass cooking pan with cooking spray.  Place first tortilla on bottom of pan. (If tortilla are too big, use a pizza cutter to cut edged off in order to fit in pan evenly).

Evenly spread bean mixture and pepper mixture on tortilla.  Place the next tortilla flat on top of mixture, add another layer of mixture; continue this pattern until you’ve used all mixture or until your pan is full.  Once you’ve place the final tortilla on top of casserole, drizzle red enchilada sauce across top layer.

Bake for about 20 minutes, or until top looks slightly crispy, and inside is slightly bubbly.
Remove from oven and let cool slightly.  Top with your choice of diced avocado, cilantro, crushed tortilla chips, and vegan sour cream.