Fast, hearty casserole with black beans, corn, tortillas, salsa, and melted cheese in easy layers.
# What You'll 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 fresh cilantro, chopped
15 - 1 avocado, sliced
16 - Lime wedges
# Method Steps:
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 bell pepper; sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds.
03 - Add thawed corn, drained black beans, cumin, smoked paprika, chili powder, salt, and pepper to skillet. Cook, stirring, for 2 to 3 minutes until heated through. Remove skillet from heat.
04 - Spread 1/2 cup salsa evenly across bottom of prepared baking dish. Tear and layer 4 corn tortillas over salsa to cover the bottom.
05 - Spoon half of the bean and corn mixture over tortillas. Top with 3/4 cup salsa and 1 cup shredded cheese.
06 - Add remaining tortillas, remaining bean mixture, another 3/4 cup salsa, and the remaining shredded cheese on top.
07 - Cover casserole with aluminum foil and bake for 15 minutes.
08 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
09 - Allow casserole to rest for 5 minutes before slicing. Garnish with chopped cilantro, sliced avocado, and lime wedges if desired.
