Preparation Steps

• Dice the red and green bell peppers, mince the red onion, and finely chop the jalapeño. Heat a large nonstick skillet with a little oil over high heat. Add the onion and peppers, sprinkle with chili powder and cumin, stir often until browned and tender. Remove and set aside.
• In the same skillet, roast the frozen corn with chili powder and cumin until browned and slightly crispy. Sprinkle with a little salt and toss to coat. Remove from heat.
• Preheat the oven to 400°F. Grease a 9x13 inch baking dish. Cut the corn tortillas into thin strips. Mix the refried beans with a small amount of water until spreadable.
• Spread a thin layer of enchilada sauce on the bottom of the baking dish. Layer half of the tortilla strips, all the refried beans, half the roasted veggies, half the enchilada sauce, and half the cheese. Repeat the layering with the remaining tortillas, veggies, sauce, and cheese.
• Cover with foil and bake for 15-20 minutes until the sauce is bubbling and the cheese is melted. Serve topped with cilantro, guacamole, or sour cream as desired.