Corn & Black Bean Enchilada Casserole

Serves 4
Prep Time: 7 minutes (includes cooking onions and sauce), Cooking Time: 30 minutes

1 teaspoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 (15 1/2-ounce) can reduced-sodium black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernel
4 (8-inch) whole wheat tortillas, each cut into 6 wedges
1/3 cup shredded low-fat Mexican cheese blend

1. Spray 7x11-inch baking dish with nonstick spray.

2. To make sauce, heat oil in medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 3 minutes. Add tomato sauce and chili powder; bring to a boil. Reduce heat and simmer 2 minutes.

3. Meanwhile, stir together beans and corn in medium bowl. Arrange 8 of the tortilla wedges in overlapping layer in bottom of prepared baking dish. Spoon one-third of the sauce on top; top with half of the bean mixture. Repeat layering with 8 of the remaining tortilla wedges, half of the remaining sauce, and the remaining bean mixture. Top with remaining 8 tortilla wedges; spread with remaining sauce. Sprinkle with cheese blend.

4. Bake casserole at 350* until cheese is melted and sauce is bubbling, about 30 minutes.

Results: I will say that this meal was SUPER easy to prepare. I made the casserole early in the day, so we just needed to throw it in the oven at dinner time. However, this was SOOOOOO boring. There was nothing particularly great about it (except the prep time.) And the tomato sauce, which seems like something you'd put in Italian dishes, was weird with the black beans, corn and tortillas.

Henry, however, loved this. Sorry, Henry, I won't be making this one again.