Layered Vegetable Enchiladas

• 1 (15 1/4 ounce) can corn
• 1 cup bell pepper, chopped
• 3 tablespoons lime juice
• 2 tablespoons chili powder
• 1 (14 1/2 ounce) can diced tomatoes (no-salt-added tomatoes, preferably)
• 1 (15 ounce) can black beans, rinsed and drained
• 8 corn tortillas
• 34 cup part-skim mozzarella cheese, shredded

1. Preheat oven to 400 degrees F.
2. Mix the corn, green pepper, lime juice, 1 1/2 TBSP chili powder and tomatoes; cook over medium-high heat.
3. Simmer the mixture until liquid is almost evaporated, about 10 minutes or more.
4. In a bowl, mash the beans with 1/2 TBSP chili powder.
5. Lay four tortillas on a lightly sprayed baking pan.
6. Spread the bean mixture on the tortillas, then 1/2 cup of the vegetable mixture and a little cheese.
7. Add another tortilla, about 1/4 cup more of the veggies and any leftover cheese.
8. Bake for 15 minutes or until warmed through and browned to your liking.

corn, bell pepper, lime juice, chili powder, tomatoes, black beans, corn tortillas, mozzarella cheese

Taken from www.food.com/recipe/layered-vegetable-enchiladas-448456 (may not work)