Enchilada Casserole layered with black beans, corn, green chilies, enchilada sauce and corn tortillas!
Preheat the oven to 400F. Heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
Start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
Layer on the remaining tortillas, sauce and cheese. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.
Serve immediately with olives, cilantro, sour cream if desired.