Recipe - Quick Fix Enchilada Casserole (Meatless)

Here is another great vegetarian recipe I came up with last week. If you are really strict on the "from scratch" designation, you might gripe at me for this one, as I used a Image via Wikipedialot of canned stuff, since I was in a hurry. However, you can just as easily cook the beans yourself; beans are easy to soak and cook ahead of time, so you can just make them the day before and keep in the fridge until you need them. (Or use home-canned corn, tomatoes, etc.)

Start to finish, this recipe probably takes 10 minutes to put together, and 15-20 to bake, so it's a pretty darn quick and yummy weeknight dinner. The spiciness of the chipotle is countered by the sweetness of the corn, and everything comes together nicely. Feel free to substitute other types of beans, cheese, or chilies. (Pinto beans would probably be great as well.) The leftovers (if there are any) also make a filling and tasty lunch the next day.

Sorry - I ate some before I remembered to take a picture!

Quick & Easy Vegetarian Enchilada Casserole (serves approx. 3-4)

Ingredients: 
1 (14-oz) can black beans, drained and rinsed (or 2 cups pre-soaked and cooked from scratch; this equates to a little more than 1 can, but that's okay!)
1 (14-oz) can whole-kernel corn, drained and rinsed
1 (14-oz) can diced chili-seasoned tomatoes (or plain diced tomatoes - add garlic powder, cumin, and chili powder to taste)
1 small onion, diced
1 TB olive oil
1/2 tsp salt
1 canned chipotle chili in adobo sauce, minced (+ 1 tsp sauce from can)
1/2 cup shredded Monterey Jack cheese (substitute soy-cheese if you are vegan)
1/2 cup shredded Cheddar cheese (substitute soy-cheese if you are vegan)
6 small (6-inch) corn tortillas
1/2 cup sliced black olives (optional)

Directions:

1. Heat olive oil in skillet until hot. Add onion and saute about 5 minutes, stirring occasionally, until soft.
2. Meanwhile, spread tortillas on a tray and bake in oven (or toaster oven) 3-5 minutes, until hot and flexible, but NOT crisp.
3. Add minced chipotle and sauce to onion and saute about 1 minute, stirring constantly. Add drained beans and corn, stir, and cover. Cook just until heated through.
4. Butter a 9-inch baking dish and spread a couple of spoonfuls of the hot bean mixture over the bottom. Place 2 tortillas on top (it is okay if they overlap. If you are really particular and want to trim them to fit, you may do so, and place the scraps around the sides).
5. Spoon 1/3 of the tomatoes over the tortillas, and sprinkle on 1/3 of the cheese, then olives (if using). Add half of the remaining bean mixture. Cover with 2 more tortillas.
6. Repeat one more time, ending with the last 2 tortillas, topped with the remaining tomatoes (be sure to spread all the way to the edges, and the rest of the cheese and olives.
7. Bake at 350 degrees for about 15-20 minutes. 
8. Serve hot, with a salad or steamed greens for a quick, healthy, and tasty meal.

(By the way, I didn't use olives, but later thought that would be a good addition.)