PCC Black Bean and Corn Enchilada Casserole recipe | PCC Community Markets

Ingredients

• 1/2 onion, divided
• 2 teaspoons minced garlic
• 2 tablespoons olive oil, divided
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon chipotle powder
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 1/2 cups canned black beans, rinsed and drained
• 3/4 pound frozen sweet corn, thawed
• 1/2 cup canned diced green chiles
• 8 corn tortillas
• 3/4 pound shredded pepper jack cheese