Layered Enchilada Casserole

I was a little skeptical about this recipe, but it had all the right components so I thought I would try it out and I am so glad I did. It tastes kinda like a deconstructed enchilada. Basically, it's a Mexican version of a lasagna. Corn tortillas replace the noodles, and guacamole replaces the cheese filling (sounds weird, right? I thought so too, but the guacamole was the best part!). It can be made vegetarian or with some ground beef added to it. I made a lot of changes to try and enhance the flavor and to make it less TOMATO heavy. Here they are: I added mushrooms, corn, and chili powder; used diced tomatoes with green chilies; changed the proportions a bit, and added some toppings. I cooked mine until the cheese on top was slightly crispy--it gave it a really yummy flavor and texture.

Original Recipe: Here
Prep time: 20 minutes

Cook time: 35 minutes
Yield: 4-6 servings

Calories per serving:  approx. 500

Ingredients:

• 1 Tbsp Olive Oil
• 1 Onion, diced
• 2 Cloves Garlic, minced
• 1/2 Red Bell Pepper, diced
• 1 cup Mushrooms, diced
• 1 can Diced Tomatoes with Green Chilies
• 1/2 cup Salsa
• 1 can Black Beans, drained and rinsed
• 1 cup Frozen Corn
• 1 Tbsp Chili Powder
• 2 Avocados, mashed
• 1 tsp lemon juice
• 1/2 tsp Garlic Salt
• 10-15 Corn Tortillas, halved
• 2 cups, Cheddar Cheese, shredded
• Sour Cream
• Green onions

Cooking Directions:

1. Preheat oven to 400°F. In large skillet, heat olive oil over medium heat. Cook onions, garlic, and bell pepper until  tender. Add mushrooms and cook for an additional 2-3 minutes. Add diced tomatoes, salsa, black beans, corn, and chili powder. Let simmer.
2. Meanwhile, mash avocados and mix with lemon juice and garlic salt. Set aside.
3. Spray a 9 x 13 inch pan with cooking spray. Cover the bottom of the pan with corn tortillas, then place approximately 1/3 of vegetable mixture on top. Spread 1/2 of the guacamole on top of the vegetable mixture (this was a little difficult, so I just dropped spoonfuls of guacamole evenly across the top) and top with a layer of shredded cheese. Repeat these layers: tortillas, vegetable mix, guacamole, cheese. Add another layer of tortillas, top with remaining vegetable mixture and cheese. 
4. Bake for 35 minutes or until bubbly. Let cool in pan for 10 minutes. Serve with sour cream and green onions.