Vegan Enchiladas

2-3 cups cooked white rice (I used long grain)
1 bell pepper
1 onion
1 can refried beans
1 can enchilada sauce
1 cup salsa
1 cup corn
1 can black beans
corn tortillas
cooking spray
optional: 1 chopped tomato

~So, the original recipe didn't call for rice or corn, but I like those and added them in. You don't have to and it will still taste good.

Preheat oven to 350. Dice and saute onions and pepper in hot oil to soften. Spray bottom of a casserole dish with cooking spray and layer tortillas (I did 6 for a 9 x 13 pan), just make sure to cover the bottom. Warm refried beans on stove or in microwave so they'll spread easily and spread over the tortillas. Spread half the onions and pepper, half of the salsa, and half of the corn on top. Next, put another layer of tortillas on top. Rinse beans and spread on the tortillas with rest of onions, salsa, rice, corn, and chopped tomato. Pour 1/4 - 1/3 enchilada sauce on this. Then, top with one last layer of tortillas. Pour the rest of the enchilada sauce over the whole thing. (It says to just pour the whole can on top, but I think it would taste even better with a little inside.)

Bake, covered for 35-45 minutes or until hot and bubbly. Can serve with sour cream (or vegan sour cream if you have any). They say if freezes really well, too.