Enchilada Pie

The other day I had decided we were going to have enchiladas for dinner. I spent longer than I'd like to admit looking for just the perfect recipe. Dinner time rolls around and I start cooking up the filling. I open the fridge to discover I only have 4 tortilla shells. This is not going to cut it. I know you can make your own shells but I was not in the mood to do that. I just wanted to get dinner on the table. So I did what I do best: I improvised.

Ingredients
1 can black beans, drained and rinsed
1 can rotel (I didn't drain this but I should've)
dash of cumin, garlic powder, and onion powder
half a can of corn
onion
bell pepper
enchilada sauce
tortilla shells
cheese

First, cook up your onion and bell pepper in a large skillet. Add in black beans and rotel. Cook until heated through and add seasonings and corn.

In a greased 8x8 pan, spoon out a little enchilada sauce (just enough to cover the bottom). Add a tortilla shell (flat). Add a third of the bean mixture and top with a drizzle of enchilada sauce and a sprinkling of cheese. Add the next tortilla shell and repeat the process. End with a tortilla shell with lots of enchilada sauce and cheese. (You will probably have extra enchilada sauce left). Bake at 375 for 20-30 minutes.

This turned out really good. It was a tad bit spicy for my family (the combination of the rotel and the enchilada sauce proved to be too much for my kids) but we all agreed that the top layer of tortilla shell with all the extra cheese was the best. I would definitely make it again and the kids will just have to put up with it.