Jalapeño Cream Sauce

1. Place a pan on the stove over medium heat. Add the olive oil (1 tablespoon), roughly chopped red onion (1/4), roughly chopped garlic (2 cloves), cumin (1 1/2 teaspoons), and a pinch of salt and black pepper to taste. Sauté until the onion begins to soften, about 5-7 minutes , stirring regularly.
2. Add the roughly chopped jalapeño (1) and vegan cream cheese (8 ounces) to the pan and sauté for an additional 1-2 minutes , or until the cream cheese is softened and everything is combined.
3. Place the contents of the pan in a blender with the cilantro (1/2 bunch) and water (1/4 cup). Pulse until combined. Add additional water (up to 1/2 cup total) if needed and taste to adjust seasoning. Place in an airtight container and keep in the fridge until ready to use.

Enchilada Casserole

1. Preheat oven to 350°F.
2. Heat the olive oil (1 tablespoon) in a large pan over medium-high heat. Add the diced yellow onion (1/2), diced red bell pepper (1), diced green bell pepper (1), frozen corn (1 cup), diced jalapeño (1), cumin (1 teaspoon), chili powder (1 teaspoon), and salt and black pepper to taste. Lower the heat to medium and cook, stirring frequently, until the veggies have begun to brown and are slightly softened, about 5-7 minutes .
3. Remove the veggies from the heat, add half of the prepared Jalapeño Cream Sauce to the pan, and stir to combine.
4. Add the refried beans (1 can) to a bowl with 2 tablespoons of water and stir to combine.
5. To assemble, spread 1/2 cup of green enchilada sauce on the bottom of a baking dish. Layer 4 corn tortillas on top of the enchilada sauce, followed by half of the refried beans, half of the black beans (1 can), and half of the veggies.
6. Repeat the layers, beginning with 1/2 cup of green enchilada sauce, then 4 corn tortillas, the remaining refried beans, the remaining black beans, and the remaining veggies.
7. To finish it off, layer the final 4 corn tortillas on top, followed by the remaining 1/2 cup of green enchilada sauce.
8. Place in the oven and cook for 25 minutes , uncovered.
9. Increase the oven heat to broil and cook for an additional 5 minutes , or until the top begins to brown. Remove from the oven and allow to cool for 10-15 minutes .
10. Top the casserole with jalapeño slices, the remaining Jalapeño Cream Sauce, and cilantro. Slice and serve!