Jackfruit And Beans Enchilada Casserole

1 can Young Jackfruit in brine
1/2 cup salsa verde
1 can black beans, rinsed and drained well
1 cup Mexican blend shredded cheese
1 cup enchilada sauce
10 corn tortillas (6 inch size)

Put jackfruit in a saucepan and cook for 5 minutes over medium heat, stirring frequently.
Add the salsa verde to the pot, lower the heat to low, and simmer for 35 to 45 minutes, stirring frequently.
Add the black beans to the pot and stir to combine; remove saucepan from stove and set aside.
Pour enchilada sauce into a shallow bowl or plate.  Drag 5 tortillas through the sauce to moisten, then lay out to cover the bottom of a large casserole dish.
Spoon the jackfruit/bean mixture over the tortillas in casserole, then sprinkle over half the cheese.
Cover the mixture with the remaining tortillas, first dragging them through the enchilada sauce to moisten.  Drizzle any remaining enchilada sauce over the top, then sprinkle the remaining cheese over.
Preheat your oven to 375 degrees.
When hot, put casserole in and bake for 30 to 35 minutes, uncovered, until cheese is melted and casserole starts to brown and pull away from the edges.
This is a good size casserole that will serve 6 to 8 people.