- 4 cups enchilada sauce (1/2 recipe of my homemade enchilada sauce) - 12-15 corn tortillas - 1 tbsp olive oil - 2 onions medium, minced - 1/2 tsp sea salt - 2 bell peppers, chopped (I used 1 green, 1 yellow) - 2 ears corn (sub 2 cups frozen corn) - 1 can black beans 15 ounce - 3 cups cheddar cheese shredded - cilantro (optional, to garnish) 1. In a bowl, add chopped onions and peppers. Drizzle with olive oil and season with sea salt. 2. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes. 3. When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Mix to combine. 4.In an 11x11 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. If you do not have a pan this size, you can split this recipe into 2 8x8 pans. 4. On top of the tortillas, add a layer of the black bean and veggie mixture. Top with cheese. 5. Repeat until there are 4 layers of tortillas, and 3 layers of veggies, black beans and cheese. 6. On top of the final layer of tortillas, add 1/4 cup sauce and the rest of the cheese. 7. Bake uncovered at 425 for 25 minutes.