Skinny Black Bean Enchilada Casserole

Preheat oven to 375˚F. Grease a 9x13 casserole dish and set aside.
Combine enchilada sauce and jalapeno hot sauce in a bowl until fully mixed. Spread about ½ a cup on the bottom of the pan.
28 oz red enchilada sauce, 1 Tbsp jalapeno sauce
Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them.
18 medium corn tortillas
Sprinkle half the beans, half the corn, and half the bell pepper on top of the sauced tortillas and top with half a cup of the cheese.
1 medium green bell pepper, 1 medium red bell pepper, 1½ cups corn, 30 oz black beans, 1½ cups shredded fat-free cheddar cheese
Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another half cup of the cheese.
Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
Place in the middle rack of the oven for 45 - 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through. Let cool for about 5 minutes. Sprinkle with fresh cilantro, green onions, and serve.
¼ cup cilantro, 3 medium green onions