ingredients

• 2 red peppers, 2 green (or an onion), diced
• 2 cups frozen corn
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 2 cups Mexican cheese
• 18-20 tortillas (I use corn on one side, flour on the other)
• 1 can refried beans
• 2 cups red enchilada sauce (ingredients below)

• 2 tbsp olive oil
• 2 tbsp flour
• 1/4 cup chili powder (yes, a whole quarter cup!)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• 2 cups chicken or vegetable stock
• salt, to taste

instructions

1. Cook peppers and/or onion over high heat until browned. Add the corn, sprinkling with chili and cumin. Remove from heat when browned and roasted on the outside. Grease a 9×13 inch baking pan and preheat the oven to 400F.
   –
2. Make the enchilada sauce.
   –
   1. Heat oil in a small pot on medium-high heat. Add the flour and cook for one minute, whisking constantly. Add in the chili powder, garlic, cumin, oregano, and cook for 1 more minute.
      –
   2. Gradually pour in stock, whisking constantly until no lumps remain. Continue cooking until the sauce reaches a simmer, then reduce heat to medium low to maintain a simmer for about 10-15 minutes, uncovered, until sauce has slightly thickened.
      –
3. Cut the tortillas into strips. Put the refried beans in a bowl and mix with a little water or milk to make it easier to spread.
   –
4. Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
   –
5. Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

From https://pinchofyum.com/healthy-mexican-casserole-roasted-corn-peppers and https://www.gimmesomeoven.com/red-enchilada-sauce/