2 (15 oz. ea.) cans black beans, drained
2 cups frozen corn
1/2 cup cilantro, chopped
1 (4 oz.) can diced green chilies
1 (8 oz.) pkg. sliced mushrooms
1 yellow onion, sliced
1 green bell pepper, sliced
2 jalapenos, diced
1 (15 oz.) can green enchilada sauce
12 corn tortillas
1 cup sharp cheddar cheese
1 cup pepper jack cheese
salt and pepper, to taste

Preheat oven to 350°F.

In a medium bowl, mix first 4 ingredients with a little salt and pepper. Set aside.

Sauté mushrooms, onion, bell pepper and jalapeno in a little oil just until tender. Season with salt and pepper, to taste.

ASSEMBLY:

Pour 1/4 of the enchilada sauce in the bottom of a 9x13-inch baking dish, layer with 6 of the tortillas, then the bean corn mixture, then the sautéed veggies, then 1/2 of your cheese, then the remaining 6 tortillas, remaining sauce and cheese.

Bake at 350°F for 45 minutes. Let stand for about 20 minutes before serving.

Submitted by: Annie Love