Vegetarian Enchilada Casserole

I- Ingredients for 12 servings :

• Enchilada sauce;
• 1 Tbsp olive oil;
• 1 onions (small, cubed);
• 1 garlic cloves (minced);
• 1/2 tsp kosher salt;
• 1 Tbsp ground cumin;
• 1 tsp chili powder;
• 1 tsp honey;
• 14 oz diced tomatoes (unsalted);
• 1 cup water;
• 1/2 tsp onion powder;
• 1/4 tsp garlic powder;
• 1/2 tsp ground cumin;
• 1/2 tsp kosher salt;
• 1/2 cup sour cream;
• 1 large eggs;
• 1 cup frozen corn kernels;
• 15 oz black beans (drained);
• 1 red bell pepper (medium, diced);
• 2 Tbsp fresh cilantro (chopped);
• 2 1/2 cups Mexican cheese blend (divided);
• 6 corn tortillas.

II- Directions:

1. Preheat oven to 350 F.
2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.
3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.
4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.
5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.
6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.
7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.
8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.
9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.
10. Bake for 40 minutes uncovered.
11. Serve & enjoy.

III- Nutrition Facts per serving:

• 120 calories;
• Fat: 4g;
• Saturated Fat: 1.5g;
• Cholesterol: 25mg;
• Carbs: 18g;
• Fiber: 4g;
• Protein: 5g;
• Sugar: 3g.