Vegetarian Enchilada Casserole

Ingredients:

Enchilada Sauce

1 Tbsp Olive Oil
1 Small Onion, cubed
1 Garlic Clove, minced
1/2 Tsp Kosher Salt
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Honey
1-14 oz Can Diced Tomatoes, unsalted
1 Cup Water

Filling

1/2 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/2 Tsp Cumin Powder
1/2 Tsp Kosher Salt
1/2 Cup Tofutti soy sour cream
1 Large Egg (I have omitted this and it came out fine in the past)
1 Cup Frozen Corn Kernels
1-15 Oz Can Black Beans, drained
1 Medium Red Bell Pepper, diced
2 Tbsp Fresh Cilantro, chopped
2 1/2 Cups Colby jack blend or vegan cheese, divided
6 Corn Tortillas

Directions:

1. Preheat oven to 350 F.
2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.
3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg (if you choose to use).
6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.
10. Bake for 40 minutes uncovered.

Recipe adapted from: http://weelicious.com/2011/11/02/vegetarian-enchilada-casserole/