Source: Gina Mendolo
* 2 T olive oil
* 2 medium leeks, diced (Alternative: if you can’t find leeks use one medium onion.)
* 1 large bell pepper, diced
* 1 cup corn (Fresh or frozen work fine. If frozen, no need to dethaw.)
* 1.5 cups or 1 can black beans, rinsed and drained
* 1/4 c fresh cilantro, chopped
* 12 small to medium size corn tortillas
* 2 cups enchilada sauce (recipe follows)
* 1.5 cups shredded cheese (cheddar, Monterey jack, and pepper jack all work well)
1. Heat the olive oil in a large skillet.
2. Saute the leeks, peppers, and corn in the skillet until just tender, about 3 – 5 minutes.
3. Turn off the heat and stir in the black beans and cilantro.
4. Spread 1/2 cup of enchilada sauce on the bottom of a casserole dish.
Place four tortillas on the bottom of the casserole dish. (More or less depending on the size and shape of your casserole dish. You may have to cut the tortillas to fit.)
5. Scoop out 1/2 of the vegetable and black bean mixture and spread it over the tortillas.
6. Top with 1/2 cup cheese.
7. Top with 1/2 cup enchilada sauce.
8. Repeat: tortillas, remaining veggie and bean mixture, 1/2 cup cheese, 1/2 cup sauce.
9. Top with remaining four tortillas, followed by remaining enchilada sauce, and finally remaining cheese.
10. Cover and bake a 350 degrees for 30 minutes.
11. Serve with fresh guacamole and sour cream.