Stacked Veggie Enchiladas

Ingredients:

For the stacked enchiladas:
* 1 batch of homemade enchilada sauce or 1 15-ounce can of red enchilada sauce
* 1 tsp olive oil
* 1 bell pepper diced
* 1 jalapeno diced (optional)
* 1 clove garlic minced
* 1 cup frozen corn kernels
* 2 15- ounce cans no added salt black or pinto beans rinsed and drained
* 5- ounces fresh baby spinach rinsed
* 2 cups shredded Mexican cheese
* 12 small corn tortillas
For the homemade enchilada sauce:
* 3 tablespoons olive oil
* 3 tablespoons flour can use an all-purpose gluten-free flour if needed
* 2-3 teaspoons ground chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 14 teaspoon salt to taste
* 2 tablespoons tomato paste
* 2 cups low-sodium vegetable broth
* 1 teaspoon apple cider vinegar
* Freshly ground black pepper to taste

Preparation:

If making enchilada sauce from scratch:
* Place a medium-sized saucepan over medium heat and add olive oil. Once the oil is hot, add flour, chili powder, cumin, garlic powder, oregano, and salt. Cook for 30 seconds, or until the spices are fragrant.
* Whisk in tomato paste and broth until well-combined. Increase heat to medium-high and bring sauce to a simmer. Cook 5-7 minutes, or until sauce slightly thickens.
* Remove from heat and stir in vinegar and black pepper, to taste. Set aside.
For the enchilada casserole:
* Preheat oven to 375 F and set out a 9" x 13" pan.
* Heat a medium-sized skillet over medium-high heat and add 1 tsp olive oil. Add diced pepper, garlic, and spinach, cooking until peppers are slightly softened and spinach is wilted, about 4-5 minutes. Option to add a sprinkle of salt and pepper.
* Transfer spinach mixture to a mixing bowl. Add corn and beans, then stir to combine. Set aside.
* Spread about 1/2 cup of enchilada sauce over the bottom of a 9" x 13" pan.
* Next, place 4 corn tortillas in the bottom of the pan. Note: you may need to rip tortillas in half to cover the bottom of the pan a bit better. It's okay if there are some gaps between tortilla pieces.
* Spread 1/2 of bean and veggie mix on top of tortilla layer, sprinkle 1/3 of the cheese, and drizzle about 1/2 cup of sauce over the layer.
* Repeat layering by placing 4 corn tortillas on top of the previous layer, followed by the remaining bean mixture, another 1/3 of the cheese, and 1/2 cup of sauce.
* Finally, place the remaining 4 tortillas on top and spread the remaining sauce over the tortillas to cover. Sprinkle remaining cheese.
* Place assembled enchilada casserole in the preheated oven and cook for 25-30 minutes, or until sauce is bubbling and cheese is lightly browned.

* Remove from the oven and allow to cool for 10-15 minutes before serving.

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Nutrition Values:

Servings 6 | 480 Calories per Serving

20 g protein;
25 mg cholesterol;
394 mg sodium;
19 g fat;
7 g saturated fat;
64 g carbohydrate;
14 g fiber;
7 g sugar