Easy Enchilada Casserole

1 cup uncooked brown rice
18 small soft corn tortillas
1 T. Olive oil
1 clove garlic
1 large yellow onion (or favorite)
1 sweet red bell pepper
1 sweet orange bell pepper (or any favorite bell pepper)
1 small yellow squash or zucchini (optional)
1 cup frozen corn
1 to 2 cans (15 ozs. Each) petite diced tomatoes (do not drain)
1 (15 ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon favorite Mexican seasoning
1 large can favorite enchilada sauce
1 can black olives sliced
green onions or chives chopped
Salsa
Favorite Guacamole (Avocado, a touch of lemon juice, onion powder, whatever seasonings you like blended up or mashed with a fork.)
For Filling; Cook rice according to package directions 30 minutes before starting anything else.(Brown rice usually takes about 35-40 min. to cook) While rice is finishing cooking, saute the olive oil, garlic and vegetables (the peppers and onions can be sliced like for fajitas or chopped whatever you prefer; we like ours sliced) in a very large frying pan or wok until the corn is heated and the fresh veggies are crisp tender. Add the cooked rice, beans, seasoning and 1 or 2 cans of tomatoes depending on how dry it is. You don’t want it too wet but you want it moist. Warm just until heated.
Preheat oven to 250degrees. In a large casserole pan or two small cake pans (you will need more tortillas if you make two small ones) spread a thin layer of sauce in the bottom of pan line six tortillas in the bottom of pan spread a thin layer of sauce then place half the filling in then six more tortillas more sauce, the rest of the filling, six more tortillas, the rest of sauce (just like you would a lasagna) top with olives and green onions. Cover and bake for twenty minutes or until warmed all the way through. Top each serving with salsa and guacamole.