1 - 28 oz. can green enchilada sauce

2 cups cooked or canned beans (pinto, black or kidney), drained

3 cups cooked brown rice

1 - 15 oz. can whole kernel corn, drained or 1 1/2 cups frozen

12 corn - tortillas

3 cups grated cheese

Preheat oven to 350 degrees. In a large bowl mix sauce, beans, rice and corn. Place half of mixture on bottom of pan*, or divide half the mixture between two smaller pans. Place corn tortillas on top of mixture. Place remaining mixture on top of tortillas. Top with cheese. Cover with foil. Bake 10 minutes. Remove cover and bake for 15-20 minutes more or until bubbly. Cut large pan into 8 servings, or smaller pans into 4 servings. Refrigerate leftovers.

*Use one 9" X 13" pan or two 9" square pans for 2 meals for 4 people, one to be frozen for a quick meal later. (Keeps for up to a month in the freezer double foil wrapped.)

Be creative! Add cooked meat and/or vegetables!