A fast, flavorful vegetarian casserole with black beans, corn, and cheese layered with tortillas and salsa.
# Ingredient List:
→ Vegetables
01 - 1 cup thawed frozen corn kernels
02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 2 cans (15 oz each) 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 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
→ Garnishes (optional)
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# Directions:
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 an additional 30 seconds.
03 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and black pepper to skillet. Cook for 2 to 3 minutes until heated through. Remove from heat.
04 - Spread 1/2 cup salsa evenly on the bottom of the baking dish. Arrange 4 tortillas over the salsa, tearing as necessary to cover the base.
05 - Spoon half the bean and corn mixture over tortillas, then spread 3/4 cup salsa on top and sprinkle with 1 cup shredded cheese.
06 - Add remaining tortillas, the remaining bean mixture, 3/4 cup salsa, and the last cup of cheese.
07 - Cover dish with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and golden.
08 - Allow to rest for 5 minutes before slicing. Garnish with chopped cilantro, avocado slices, and lime wedges if desired.
