1/2 Tbsp coconut oil
1/2 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 cup frozen corn
1 large sweet potato, peeled and diced
1 jalapeño, seeded and diced
1 tsp cumin powder
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
One 16oz can refried beans
One 15oz can black beans, drained and rinsed
2 cups green enchilada sauce
12 corn tortillas
Garnish: freshly chopped cilantro, jalapeño slices, hot sauce
Preheat oven to 350 degrees.
Heat coconut oil in a large pan over medium high heat until melted. Add onions, bell pepper, corn, sweet potato, jalapeño, cumin, chili powder, salt and pepper to the pan and lower heat to medium. Cook, stirring frequently, until veggies have begun to brown and are softened, about 5 minutes. Remove from heat and set aside.
Stir refried beans in a small bowl with 2 1/2 Tbsp water.
To assemble, spread 1/2 cup enchilada sauce on the bottom of a 9 by 13 baking dish. Layer 4 tortillas on top of the enchilada sauce, followed by half of the refried beans. Top with half of the black beans and half of the vegetables. Repeat these layers once more beginning with the enchilada sauce.
To finish it off, layer with 4 remaining tortillas and top with the final enchilada sauce.
Bake for 25 to 30 minutes.
Remove from oven and let cool 10 to 15 minutes before serving.