Vegetable Enchilada Casserole

This enchilada dish was really easy to throw together by using canned beans. I know, I know, but sometimes you just have to use up some of your pantry items and shave some time off of dinner prep. This was a delicious deconstructed enchilada casserole and the leftovers reheated well. Give it try!

• 1 tablespoon vegetable oil
• 1 Vidalia onion, chopped
• 1/3 pound baby spinach
• 1 cup frozen corn
• 1 can (19 oz.) red enchilada sauce
• 12 all-corn taco sized tortillas, quartered
• 1 can vegetarian refried beans
• 1 can black bean, rinsed and drained
• 1 cup Diaya shredded cheddar cheese
• 6 tablespoons chopped green onions

Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes.

Add spinach and cook, stirring as needed, until almost completely wilted.

Add corn and cook until hot. Set aside.

Using a 9- by 13-in. baking dish spread one-third of the enchilada sauce over bottom.

Top with one-third of tortillas and all of the black beans.

Sprinkle on one-third of cheese and spoon on mounds of the refried beans.

Add another one-third of tortillas.

Top with another third of the enchilada sauce.

Add the mixed vegetables and the rest of the tortillas.

Top with the remaining enchilada sauce and sprinkle on the remaining cheese.

Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.