Easy Cheesy Enchilada Casserole

Directions

1. 1
   Preheat the oven to 400 degrees F. Set aside a 913-inch (ungreased) baking dish.In a large saucepan, combine the vegetable broth, onion, tomato sauce, chili powder, oregano, and salt. Bring the mixture to a low simmer and cook, stirring occasionally, for 4 to 5 minutes.
2. 2
   Whisk in the black bean flour and cook, stirring constantly, for 1 minute.
3. 3
   Add the pinto beans and hot sauce, and cook another 1-2 minutes.
4. 4
   Remove from the heat.Ladle 1/4 of the sauce into the baking dish, evenly covering the bottom of the dish.
5. 5
   Layer 3 tortillas and 1/2 cup of the cheese on top of the sauce. (I like to cut 2 of the tortillas in half, and 1 of them in sixths in order to create a layer that doesnt overlap.) Repeat the layering process three more timessauce, tortillas, and cheese. (Not ending with a sauce layer allows the top layer of tortillas to become crisp, which is my favorite part.)
6. 6
   Bake the enchiladas, uncovered, for approximately 20 minutes or until a little bubbly around the edges.
7. 7
   Remove from the oven.
8. 8
   Sprinkle with any of the desired toppings and pass salsa and sour cream at the table, if desired. For leftover enchiladas, lightly cover with foil and reheat in a 350 degree F oven for 20 minutes or until hot throughout.