Vegan Enchilada Casserole

It was so fun grocery shopping with my husband last night, for some reason we both get happy around aisles and aisles of food! It was also fun whipping up this dish, although I would say that this recipe is still a work in progress. Be sure to check out my "what I would do differently next time" section at the end.

1/2 Bag Frozen Ore Ida Potatoes O'Brien (with onions and peppers)
Olive Oil
Small Corn Tortillas
1 can Black Beans
1 can Plain Yellow Corn (without cream sauce or anything)
1 big can of Enchilada Sauce

First I followed the instructions for cooking the frozen potatoes on the bag in olive oil over medium heat. I let them cook until they were no longer frozen and were somewhat soft but not crispy yet.

While potatoes are cooking, pre-heat oven to 375 and place a single layer of corn tortillas in a 13"x9" rectangular baking pan, drain canned black beans and layer them over the tortillas, cover with enchilada sauce, drain corn and layer over the black beans (they will mix together and that is fine), cover with enchilada sauce again, when potatoes are ready layer them on top of the beans and corn then cover with enchilada sauce, finally place another layer of corn tortillas on top and cover with enchilada sauce, place in oven for 20 minutes.

What I would do differently next time:
- we added pepper and chili powder after adding the potatoes and I think they competed with the enchilada sauce too much
- we usually use Olde El Paso brand enchilada sauce but this time went with the generic which was not as good, I would not make this mistake again
- the potatoes didn't soften in the oven as much as I expected them too, so I would cook them more thoroughly before adding them next time
- we left it in the oven for 20 minutes and I may let it stay 5 minutes longer next time to firm up a bit

Breakfast
Peanut Butter and Banana Sandwich - I knew I had a lot of morning meetings today so this little sandwich was hearty enough to see me through to lunch time!

Lunch
Leftover Enchilada Casserole - Better the second day, isn't it funny how that happens!
Green Giant Immunity Boost Frozen Veggies - "Broccoli florets, julienne carrots and red and yellow sweet pepper strips in a garlic-herb infused extra virgin olive oil seasoning"

Snack
Sun Chips

Dinner
3 slices of cheese-less pizza with artichoke hearts, green peppers, and pineapple from Papa Murphy's (the best take and bake pizza place ever!)
Sweet Baby Greens Salad with salad confetti, croutons, and Light Balsamic Vingarette