Stacked Veggie Enchiladas

Step 1

Preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray. Set aside.

Step 2

In a medium skillet, heat olive oil over medium heat. Add onions, red pepper, and green pepper. Cook, stirring occasionally, until softened, 7-10 minutes.

Step 3

Stir in green chiles, black beans, and pinto beans and cook until heated through.

Step 4

Remove from heat and add the cilantro and salt to taste.

Step 5

Pour a small amount of enchilada sauce in the bottom of the prepared baking dish and spread evenly. Top with 6 of the corn tortillas and half the bean mixture.

Step 6

Add half the cheese and pour half the remaining enchilada sauce over the top.

Step 7

Top with the remaining tortillas and bean mixture.

Step 8

Pour the remaining enchilada sauce evenly over the top and finish with the remaining cheese.

Step 9

Bake, uncovered, until bubbly and just beginning to brown, 20-25 minutes. Serve with sour cream, lime juice, and tortilla chips if desired.