Fast, hearty casserole with black beans, corn, tortillas, salsa, and cheese layered for a satisfying meal.
# What You Need:
→ 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, as preferred)
07 - 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
→ 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
# How To Make:
01 - Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish.
02 - Heat a large skillet over medium heat. Add the onion and bell pepper and sauté for 3 to 4 minutes until softened. Add garlic and cook for an additional 30 seconds.
03 - Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 to 3 minutes until heated through, then remove from heat.
04 - Spread 1/2 cup salsa evenly over the bottom of the baking dish. Layer 4 tortillas over the salsa, tearing to fit as needed.
05 - Spoon half of the bean and corn mixture over the tortillas, then top with 3/4 cup salsa and 1 cup shredded cheese.
06 - Repeat the layering with remaining tortillas, bean mixture, 3/4 cup salsa, and the remaining shredded cheese.
07 - Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden.
08 - Allow the casserole to rest for 5 minutes before slicing. Garnish with cilantro, avocado, and lime wedges if desired.
