Vegetarian enchilada casserole

Steps

1. Preheat oven to 180°C.
2. Heat oil in a large pot over medium high heat. Add onion, and red pepper along with a couple large pinches of salt and pepper.
3. Sauté, stirring frequently for 5 minutes.
4. Add garlic, cumin, and chilli powder. Cook for another minute, stirring frequently.
5. Add a splash of enchilada sauce to de-glaze the pot, scraping all the yummy bits off the bottom.
6. Add black beans, corn, and green chillies and stir to combine. Season to taste with salt and pepper.
7. Slice corn tortillas in half so you’ll have 24 halves total.
8. Pour ⅔ cup of enchilada sauce into the bottom of a 9×13 baking dish. Place 8 halves of tortilla in a single layer on top of the sauce.
9. Add ½ of the veggie/bean mixture and ⅔ cup of enchilada sauce in an even layer.
10. Then add ⅓ of the shredded cheese.
11. Next add 8 more tortilla halves in a single layer.
12. Top that with the remaining veggie/bean mixture (reserve a ½ cup of the veggie/bean mixture for the top if you’d like).
13. Pour another ⅔ cup of sauce over the veggies.
14. Then add another ⅓ of the shredded cheese.
15. Add remaining tortillas in a single layer.
16. Pour remaining sauce over the tortillas. Add remaining cheese and veggie/bean mixture if you reserved it.
17. Cover tightly with tin foil and bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
18. Remove foil and bake for another 5 minutes.
19. Add 1 ½ cups mushroom broth and cook mixture gently for 2 minutes.
20. Let sit for 5-10 minutes, then slice, garnish and serve!