Vegetarian Enchilada Pie

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (10 ounces) vegetarian enchilada sauce
• 6-8 small corn tortillas
• 1 cup shredded cheddar cheese
• Optional toppings: diced tomatoes, sliced avocado, chopped cilantro

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté until they are softened and slightly browned.
3. Add the black beans and corn kernels to the skillet, and stir to combine with the vegetables. Cook for an additional 2-3 minutes to heat through.
4. Pour half of the vegetarian enchilada sauce into the bottom of a baking dish, spreading it evenly to coat the bottom.
5. Place a layer of corn tortillas on top of the sauce, covering the bottom of the dish. You may need to cut or tear the tortillas to fit.
6. Spread half of the vegetable and bean mixture on top of the tortillas. Sprinkle a portion of the shredded cheddar cheese over the mixture.
7. Repeat the layering process with another layer of tortillas, the remaining vegetable and bean mixture, and another portion of shredded cheddar cheese.
8. Top the final layer with another layer of tortillas and pour the remaining vegetarian enchilada sauce over the top.
9. Sprinkle the remaining shredded cheddar cheese on top of the sauce.
10. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
11. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and let the vegetarian enchilada pie cool slightly before serving.
13. Garnish with diced tomatoes, sliced avocado, and chopped cilantro, if desired.
14. Slice and serve the vegetarian enchilada pie as a hearty and delicious main dish.

Tips and Variations:

• Customize the enchilada pie by adding your favorite vegetables, such as zucchini, mushrooms, or spinach.
• For added protein, you can incorporate cooked quinoa or tofu into the vegetable and bean mixture.
• Adjust the spice level by using mild, medium, or hot vegetarian enchilada sauce according to your preference.
• Serve the enchilada pie with a side of guacamole, sour cream, or salsa for extra flavor.
• Leftovers can be stored in an airtight container in the refrigerator for a few days. Reheat individual slices in the microwave or oven for a quick and satisfying meal.