Enchilada Casserole

I keep saying this is on the menu, but until now I haven't ever finalized a recipe, and so I make it a little differently every time. It's loosely based on this recipe (as you can see, very loosely, since the base for that one is chicken, not beans). It's delicious, easy, relatively healthy, and totally becoming a new favorite of ours.Here's what it looks like these days:

Bean & Cheese Enchilada Casserole

1 12-oz bottle of enchilada sauce (I used Trader Joe's; you can make your own, but when we tried, we bought our chili powder from the Mexican grocery and ended up unwittingly using 1/4 cup of what must have been straight cayenne pepper. You can imagine how inedibly hot that was. Unable to find the real thing, I'm settling for a $2 bottle)
15 oz refried beans (or 1 can--I used Trader Joe's Refried Black Beans with Jalapenos, but you can certainly make your own, which we have before)
8 oz sour cream
1 cup frozen corn
~15-30 oz cooked kidney or black beans (or 1 can of each)--depending on how beany you want it
2 cups cheddar cheese, grated
8 whole-wheat tortillas

Combine enchilada sauce, sour cream, and refried beans over medium heat until blended. Add 1 cup cheddar cheese and stir until melted. Stir in corn and beans.

Drain and rinse kidney/black beans if using canned.

Layer in a 13×9 pan, starting with a layer of sauce, tortillas (2 to a layer), etc x 4 layers, topping with remaining 1 cup of cheese. Bake at 350 for 30-35 minutes until heated through and cheese is melted and bubbly.