A flavorful, layered casserole combining black beans, corn, salsa, tortillas, and cheese for a quick meal.
# 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
→ Tortillas
08 - 8 small corn tortillas
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon chili powder
12 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
→ Garnishes (optional)
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# How to Make It:
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 to 4 minutes until softened. Add garlic and cook for 30 seconds longer.
03 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes until heated through. Remove from heat.
04 - Spread ½ cup salsa evenly on the bottom of the baking dish. Arrange 4 tortillas over the salsa, tearing as needed to cover the surface.
05 - Spoon half of the bean and corn mixture over the tortillas. Top with ¾ cup salsa and 1 cup shredded cheese.
06 - Repeat the layering with remaining tortillas, the rest of the bean mixture, ¾ cup salsa, and the remaining cheese.
07 - Cover the 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 as desired.
