Enchilada Casserole

Before I type up the Recipe, I need to say this turned out amazing and is worth making..I was inspired by the recipe on CookingLight.com but changed the way it was made and added some other ingredients. I was not patient enough for that recipe but I am sure that it would've also been amazing. It just required a lot more time and dedication!

You will need:

Can of Black Beans
Can of Pinto Beans
Can of Corn
Cilantro
Green Onions
Can of Red Enchilada Sauce
Can of Green Enchilada Sauce
Canned Chilies
Salsa
Green Bell Pepper
Jiffy Cornbread Mix
Egg
Milk

1-Begin by making your filler:

In a bowl, mix together black beans, pinto beans, chopped cilantro (1/4 cup), chopped green onions (1/4 cup), red enchilada sauce, 1/3 cup salsa, corn, 2/3 can of green chilies

Set aside

2-Make your base corn bread:

Follow the directions on the Jiffy box, then add the rest of the green chilies, and about 1/4 cup green bell pepper. After stirring the mix, lightly spray your pan and flatten mix to the bottom. Let cornbread bake for about 10 minutes, it should be firm but not fully cooked. Add the filler mix to the top and gently lay over the cornbread. Lightly pour about half the green enchilada sauce over the casserole. Add whatever else you like to the top, I added black olives, you could add cheese, nutritional yeast (which is simiar a replacement for cheese-actually pretty good).

Bake for 10-15 minutes.

Enjoy!!