Pinto & Black Bean Enchilada Casserole - Alberta Pulse Growers

Ingredients

• 1 can (19 oz/540 mL) pinto beans, drained & rinsed
• 2 tsp 10 mL oil
• 3 stalks green onion, diced
• 2 bell peppers, any colour, diced (see notes)
• 2 Tbsp (30 mL) taco seasoning (see notes)
• 1/2 cup (125 mL) vegetable broth
• 1 ½ cups (375 mL) enchilada sauce or salsa
• 1/4 cup (60 mL) plain Greek yogurt or sour cream
• 1 can (19 oz/540 mL) black beans, drained & rinsed
• 1 cup corn, canned or frozen (thawed)
• 1 ½ cups (375 mL) shredded cheese, divided
• 2 cups (500 mL) cooked rice or quinoa
• 1 cup (250 mL) crushed/crunched up tortilla chips or corn chips