MEXICAN LAYERED CASSEROLE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water
1 each onion -- chopped
1 each green bell pepper -- chopped
1 clove garlic -- minced
15 ounces kidney beans, canned -- drained and rinsed
15 ounces black beans, canned -- drained and rinsed
1 1/2 cups frozen corn kernels
1 1/2 cups cooked brown rice
1 1/2 cups tomato sauce
4 ounces chopped green chiles
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups enchilada sauce
12 each corn tortillas (soft)
4 each green onions -- finely chopped

Place the water in a large pan with the onion, green
pepper, and garlic. Cook over medium heat, stirring
frequently, until softened, about 5 minutes. Add the
beans, corn, rice, tomato sauce, chilies, chili powder,
and cumin. Stir to mix, then cook over low heat until
warmed through, about 10 minutes. Remove from the heat
and set aside.

Preheat the oven to 350 degrees.

Pour about 1/2 cup of the enchilada sauce into the bottom
of a 13 x 9-inch casserole dish and spread evenly over the
bottom. Pour the rest of the enchilada sauce into a bowl.
Dip 4 of the tortillas, one at a time, into the enchilada
sauce, then layer them in the bottom of the casserole
dish. Spread half of the bean mixture over the tortillas.
Repeat with the next 4 tortillas and the remaining
mixture. Finish with the last 4 tortillas. Pour the
remaining enchilada sauce over the top and spread evenly.
Sprinkle with the chopped green onion. Cover and bake for
40 minutes. Remove from the oven and let rest 5 minutes
before serving. Serve with salsa to spoon over the top,
if desired.