KT's Veggie Enchiladas, Casserole Style
From: Katie McLean, Norman, OK, USA

Serves 8-12. Prep time: 15-20 min. Cook time: @ 20 min.
Adapted from a more traditional recipe of my mother's.

• corn tortillas (at least 18)
  
• black beans (2 cups or 1 largeish can)
  
• corn (1 cup)
  
• nopales, peeled and diced (1 or 2 "leaves" - it's cactus)
  
• onion, diced (1 medium)
  
• zuchinni, diced (1.5 cups)
  
• yellow crookneck squash, diced (1.5 cups)
  
• cheddar soy cheese, shredded (about 8 oz)
  
• enchilada sauce, red or green (16 oz can) (I usually used canned sauce to save time)
  
• garlic, fresh or powder, to taste
  
• oregano
  
• cilantro
  
• cumin
  
• red pepper
  
• a couple tablespoons vegetable oil
  

preheat oven to 350F

wash and dice all veggies
heat vegetable oil in large skillet (I use a wok)
sautee onion and garlic until tender
add nopales
add beans, corn, zuchinni, and squash after a minute or so
(it helps to briefly steam the zuchinni and squash first - can be done in the microwave w 1 TBSP water and a covered bowl)
add oregano, cilantro, cumin, and red pepper to taste
add enchilada sauce
heat thoroughly

place 6 tortillas in bottom of a 9x11 pan
spoon part of sauce mixture on top of tortillas
sprinkle shredded soy cheese on top of mixture
place 6 more tortillas on top of that and repeat process until you are out of sauce mixture(sometimes, I use 2 pans)
top each pan with as much soy cheese as you like :)

cover in foil and bake 20 min, or until heated through

let cool a bit before serving
* fresh guacamole or salsa go great as toppers

This is fast and tasty, and I have a lot of non-veggie friends that love this recipe :) Any of the ingredients are variable - you can add or subtract as desired. I alter the recipe almost every time I make it.