Roasted vegetable enchilada bake

Vegetable blend (fire roasted tomatoes, cooked black beans, corn, roasted red bell peppers, poblano chiles), sauce (water, tomato paste, distilled white vinegar, spices, honey, salt, cornstarch, dehydrated onion, white corn flour, granulated garlic, paprika, garlic powder), ricotta filling (low fat ricotta cheese [whey, milk, cream, vinegar], bean puree, milk, parmesan cheese [cultured part-skim milk, salt, enzymes], cilantro, salt, cream, spices), corn tortilla (white corn masa flour [white corn masa, corn germ], water, cultured corn sugar, cellulose gum, citric acid), cheese blend (cheddar cheese [milk, cheese culture, salt, enzymes, annatto (color)], low moisture part-skim mozzarella cheese [milk, nonfat milk, cheese cultures, salt, enzymes], monterey jack cheese [cultured milk, salt, enzymes]).