This recipe can be customized in many ways. You can spice it up by including one or two minced jalapeño or serrano peppers, replace the kidney beans with pinto beans, use a green bell pepper instead of red, and so on.

About 12 corn tortillas 2 TB olive oil 2 cans enchilada sauce (about 3 cups) 1 large red bell pepper 1 large onion 2 cloves garlic 1-15 ounce can kidney beans, drained 1-15 ounce can whole kernel corn, drained 2 c grated sharp cheddar cheese

Coarsely chop the pepper and onion into 1 inch pieces. Mince the garlic. Saute the onions and peppers in the olive oil over medium heat until soft. Add the garlic and continue cooking until things just start to brown, then remove from heat. Stir in the kidney beans and corn. Add salt and pepper to taste.

In a casserole dish, spread a thin layer of enchilada sauce over the bottom. Cover with a layer of tortillas, cutting them and positioning to get a single layer. Top with some of the vegetable mixture, enchilada sauce, and cheese. Repeat layers of tortillas, vegetables, sauce, and cheese. End with tortillas, sauce, and cheese in that order.

Bake covered at 350f for 45 minutes, then uncovered for a final 15 min.