Layered Vegetable Enchiladas

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Mix the corn, green pepper, lime juice, 1 1/2 TBSP chili powder and tomatoes; cook over medium-high heat.

3. 3

   Simmer the mixture until liquid is almost evaporated, about 10 minutes or more.

4. 4

   In a bowl, mash the beans with 1/2 TBSP chili powder.

5. 5

   Lay four tortillas on a lightly sprayed baking pan.

6. 6

   Spread the bean mixture on the tortillas, then 1/2 cup of the vegetable mixture and a little cheese.

7. 7

   Add another tortilla, about 1/4 cup more of the veggies and any leftover cheese.

8. 8

   Bake for 15 minutes or until warmed through and browned to your liking.

No additional tips available.