One-Pot Meatless Enchilada Casserole

FOR THE ENCHILADA SAUCE

• 4 tablespoons olive oil
• 2 tablespoons flour
• ¼ cup red chili powder
• 6 ounces tomato paste
• 1-1/2 cups vegetable broth
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• salt and pepper to taste

FOR THE ENCHILADA STEW

• 2 tablespoons olive oil
• 1 small onion chopped
• 1 red bell pepper chopped
• 2-3 Jalapeno peppers chopped
• 4 cloves garlic minced
• ½ cup fresh corn frozen is good, too
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2-3 cups enchilada sauce see above
• 1 can pinto or black beans 15 ounces, drained
• 4 corn tortillas sliced into half-inch strips
• ½ cup shredded cheddar cheese
• Fresh chopped cilantro for serving