• In a large bowl, combine corn, black beans, 1 cup of enchilada sauce, ½ cup of salsa, and cilantro. Set aside.
• Heat oil in a pan over medium-high heat. Saute chopped white base of green onion and sliced sweet mini peppers for 4-5 minutes, until softened.
• Add diced chiles and taco seasoning. Continue to cook another 2-3 minutes, then remove from heat.
• Preheat oven to 375°F (190°C).
• Prep a 9x13-inch casserole dish with cooking spray.
• Add a layer of enchilada sauce to cover bottom of dish, followed by a layer of corn tortillas. (I layered in 2 whole tortillas, along with a 3^rd tortilla cut in half to cover the edges.)
• Scoop corn & bean mixture on top of tortillas, followed by veggie mixture, and a layer of cheese.
• Repeat layers: tortillas, corn & bean mixture, veggie mixture, cheese.
• On top, add a final layer of tortillas, remaining enchilada sauce, and cover with cheese.
• Bake for 25 minutes. Broil for a few minutes at the end to brown on top, if needed.
• Slice into pieces and serve with cilantro, chopped green onion tops, a dollop of sour cream, lime wedges—whatever you like!

Storage & Reheating

• To store, simply leave remaining casserole in dish, cover, and store in the fridge for 5-7 days. Reheat entire dish in the oven, or slice desired piece(s) at the time of serving and reheat to your liking.
• If preferred, you can slice casserole into pieces and store as individual servings. Just know that your casserole will hold together best if it stays intact until serving!