Vegetarian Enchilada Casserole

Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.

Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.

Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.

In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.

Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.

Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.

Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.

Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*

Bake for 40 minutes uncovered.

Serve.

*At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.