During a meal prepping weekend, I came up with this easy version of enchiladas. I love Mexican food anytime, plus I had all the ingredients on hand. During the meal prep day, I assemble the casserole but don't bake it until the day I plan to eat it. 

Enchilada Casserole

• 8 corn tortillas
• 1 can refried beans
• 1 can black beans, rinsed
• 1/4 cup prepared salsa, divided
• 1/4 cup sliced black olives
• 1 tsp cumin
• 1/2 shredded cheddar cheese

Directions:

1. In a 8 x 8 casserole dish, place 2 TBSP prepared salsa and swirl around covering the bottom.
2. In a medium bowl, place refried beans, black beans, remaining salsa, olives and cumin. Stir to combine.
3. To assemble, place four tortillas over the salsa and spread half of the bean mixture over the tortillas,sprinkle with half of the cheese.
4. Place the additional four tortillas over the bean mixture and spread the remaining bean mixture over top and ending with cheese.
5. Bake 350 degrees for 30 minutes or until heated through.