8 – 12 corn tortillas
1 (29 ounce) can enchilada sauce
1 (19 ounce) can black beans, drained
1 (19 ounce) can corn, drained
1 onion, diced
2 (8 ounce) packages shredded mozzarella or pizza cheese
Preheat oven to 350 degrees. In a 9 x 13 inch pan, place a thin layer of enchilada sauce and then a layer of tortillas. Mix together the beans, corn and onion and put half that mixture on top of the tortillas. Cover with ½ the remaining sauce and 1/3 to 2/3 package of cheese. Repeat with a second layer, finishing the beans, corn and onion and the sauce. Top with 1 package of cheese. Bake, uncovered, for 45 minutes to 1 hour. Serve with sour cream and guacamole.