A quick, hearty casserole layered with black beans, corn, salsa, tortillas, and melted cheese.
# Components:
→ Vegetables
01 - 1 cup frozen corn kernels, thawed
02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 2 (15 oz) cans black beans, drained and rinsed
→ Sauces & Dairy
06 - 2 cups salsa (mild or spicy)
07 - 2 cups shredded Mexican blend cheese
→ Tortillas
08 - 8 small corn tortillas
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes (optional)
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish.
02 - Heat a large skillet over medium heat. Add chopped onion and diced red bell pepper; sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
03 - Add thawed corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Cook for 2 to 3 minutes until warmed through. Remove from heat.
04 - Spread 1/2 cup salsa evenly over the bottom of the baking dish. Layer 4 corn tortillas on top, tearing as needed to cover the surface completely.
05 - Spoon half of the bean and vegetable mixture over the tortillas. Top with 3/4 cup salsa and 1 cup shredded cheese.
06 - Repeat layering with remaining 4 tortillas, leftover bean mixture, 3/4 cup salsa, and remaining shredded cheese.
07 - Cover the dish with aluminum foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden.
08 - Allow to rest for 5 minutes before slicing. Garnish with chopped cilantro, sliced avocado, and lime wedges if desired.
