Preparation Steps

• Dice the peppers and mince the onions. Heat a large skillet with a little oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and sauté until nicely browned. Remove and set aside. Repeat with the corn until browned. Toss the roasted veggies with a pinch of salt.
• Preheat the oven to 400°F. Grease a 9×13 inch baking dish. Cut tortillas into strips, and mix refried beans with a little water to make spreading easier.
• Spread a thin layer of enchilada sauce on the bottom. Layer half the tortilla strips, all the beans, half of the roasted vegetables, half of the sauce, and half of the cheese. Repeat with remaining ingredients.
• Cover with foil and bake for 20 minutes until bubbly and melted. Serve topped with cilantro, guacamole, or sour cream.