A fast, hearty casserole layered with black beans, corn, tortillas, salsa, and cheese.
# Ingredients:
→ 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
# Instructions:
01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish.
02 - In a large skillet over medium heat, sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook 30 seconds more.
03 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2-3 minutes until heated through, then remove from heat.
04 - Spread 1/2 cup salsa evenly across the bottom of the baking dish. Arrange 4 tortillas over the salsa, tearing as needed to cover the surface completely.
05 - Spoon half the bean and corn mixture over the tortillas. Top with 3/4 cup salsa and 1 cup shredded cheese.
06 - Repeat layering with remaining tortillas, remaining bean mixture, 3/4 cup salsa, and the remaining shredded cheese.
07 - Cover the casserole with foil and bake for 15 minutes.
08 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden.
09 - Let casserole rest for 5 minutes before slicing. Garnish with cilantro, avocado slices, and lime wedges if desired.
