- cooking spray
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 2 jalapeno peppers, seeded and diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 (16 ounce) jar salsa
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 cups shredded pepper Jack cheese, divided
- 2 cups ricotta cheese
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 18 corn tortillas
- 1 cup enchilada sauce
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
- Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
- Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
Source : allrecipes.com