Dice the peppers and mince the onions. Heat a large nonstick skillet with a little oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and stir until nicely browned. Remove and set aside. Repeat with the corn until browned. Sprinkle with salt and toss to coat.

Preheat the oven to 400°F. Grease a 9x13 inch baking dish. Cut the tortillas into strips. Mix refried beans with a little water to make spreading easier.

Spread some enchilada sauce at the bottom of the dish. Layer half of the tortilla strips, all the beans, half of the roasted veggies, half of the sauce, and half of the cheese. Repeat layers and top with remaining sauce and cheese.

Cover with foil and bake for 15-20 minutes until bubbly and cheese is melted. Serve topped with cilantro, guacamole, or sour cream.