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Enchilada Casserole

Ingredients

• 1/2 large green bell pepper chopped
• 1/2 large red bell pepper chopped
• 1/2 jalapeño pepper finely chopped, optional
• 2 cloves garlic minced
• 1 large onion chopped
• 3 cups cooked black beans 2 cans rinsed and drained
• 2 medium tomatoes diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• corn tortillas–at least 12
• 3 cups fatfree refried beans 2 cans
• 1 cup salsa
• 1 1/2 cups enchilada sauce canned or homemade
• sliced black olives optional
• Fresh corn is a great addition to this. I use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.

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