Black Bean and Corn Enchilada Stack

• 2 cans 15-oz. Cans Black Beans, Drained And Rinsed
• 1 can 15-oz Can Red Enchilada Sauce
• 1 cup Frozen Corn
• 4 whole Jalapenos, Seeded And Diced
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Garlic Powder
• 1 dash Cayenne Pepper
• 1 cup Shredded Pepper Jack Cheese
• 12 whole Corn Tortillas
• 1 whole Green Onion, Sliced, For Garnish

1. Preheat oven to 400 F. Spray an 8x8 baking dish with cooking spray.
2. In a large bowl, combine black beans, 1 cup of the enchilada sauce, the corn, jalapenos, salt, chili powder, garlic powder, cayenne, and half of the cheese.
3. Pour a bit of the remaining enchilada sauce into the bottom of your baking dish, swirling to coat.
4. Place a layer of 4 corn tortillas on top of the sauce.
5. Add 1/2 of the black bean and corn mixture on top.
6. Repeat with another layer of sauce, corn tortillas and the remaining black bean mixture.
7. Add the final layer of tortillas, then top with the remaining enchilada sauce and cheese.
8. Bake for 20-25 minutes or until hot and bubbly.
9. Remove dish from the oven and set it on a rack.
10. Allow it to stand for about 5 minutes before serving.
11. Garnish with green onions if desired.

black beans, red enchilada sauce, jalapenos, kosher salt, chili powder, garlic, cayenne pepper, pepper, corn tortillas, green onion

Taken from tastykitchen.com/recipes/main-courses/black-bean-and-corn-enchilada-stack/ (may not work)