Mexican Layered Casserole
| Yield: | 8 Servings |
| Categories: | Vegetarian, Main Dishes, Mexican, Beans |
| 1/4 | c | Water |
| 1 | Onion; chopped | |
| 1 | Green bell pepper; chopped | |
| 1 | Clove garlic; minced | |
| 15 | oz | Kidney beans; canned, drained and rinsed |
| 15 | oz | Black beans; canned, drained and rinsed |
| 1 1/2 | c | Frozen corn kernels |
| 1 1/2 | c | Cooked brown rice |
| 1 1/2 | c | Tomato sauce |
| 4 | oz | Chopped green chiles |
| 2 | ts | Chili powder |
| 2 | ts | Ground cumin |
| 4 | c | Enchilada sauce |
| 12 | Corn tortillas (soft) | |
| 4 | Green onions; finely chopped |
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