Vegan Enchilada Casserole

Ingredients

• 2 tablespoons olive oil
• 1 white or yellow onion, diced
• 1 green or red bell pepper, seeded and diced
• 1 poblano pepper, finely diced
• 1 1/2 cups corn kernels (fresh or frozen and thawed)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon dried thyme
• Crushed red pepper flakes, to taste
• 1/4 teaspoon salt (more as needed)
• 14-ounce can fire-roasted, diced tomatoes
• 1 1/2 cups cooked black beans (1 can beans, drained and rinsed)
• 1 1/2 cups cooked kidney beans (1 can beans, drained and rinsed)
• 24 6-inch corn or flour tortillas
• 2 15-ounce cans red enchilada sauce (or 3 cups of your favorite homemade, red enchilada sauce)
• Avocado slices
• Chopped fresh cilantro leaves

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